Thai curry soup with meatballs

Name: Thai curry soup with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Carrots; 500 g Broccoli; 2 Onions; 2 TABLESPOONS Sunflower oil; 1-2 TEASPOONS red curry paste; 1 can(s) (400 ml) Coconut milk; 1 TEASPOON Instant poultry broth; 1 chunk of fresh ginger; 250 g Pork sausage; 7-10 Tbsp Salt; 1/2 small pot of coriander

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Asian soup meets meatballs - a combination that has a great taste. A second portion is preprogrammed!

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Carrots
500 g Broccoli
2 Onions
2 TABLESPOONS Sunflower oil
1-2 TEASPOONS red curry paste
1 can(s) (400 ml) Coconut milk
1 TEASPOON Instant poultry broth
1 chunk of fresh ginger
250 g Pork sausage
7-10 Tbsp Salt
1/2 small pot of coriander

Directions

1
Peel the carrots, halve them lengthwise and slice them into thin slices. Cut broccoli into florets from the stalk, wash, shake dry and chop florets into small pieces. Peel and dice the onions
2
Heat 1 tablespoon of oil in a saucepan. Sauté the onion cubes and curry paste for about 2 minutes. Deglaze with 600 ml water and coconut milk. Season with broth, bring to the boil and simmer for about 15 minutes
3
Finely dice the remaining onion. Peel ginger and grate finely. Knead the mince, onion and ginger. Form into small balls. Heat 1 tablespoon of oil in a frying pan. Fry the meatballs for about 10 minutes
4
Add broccoli and carrots to the soup, bring to the boil again and simmer for about 5 minutes. Season to taste with salt. Wash the coriander, shake dry, remove leaves except for something to garnish, pluck from the stems and chop coarsely. Arrange soup and meatballs. Sprinkle with coriander and garnish