Red Thai Style Beef Meatball Soup
with Udon Noodles, Coconut and Lime
- Wheat
- Cereals containing gluten
- Soya
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Beef Meatball Soup has udon noodles and meatballs in a curried coconut milk broth.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Lime
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
240 grams
British Beef Mince
1 sachet(s)
Thai Style Spice Mix
50 grams
Red Thai Style Paste
180 milliliter(s)
Coconut Milk
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar
200 milliliter(s)
Water for the Soup
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, lime zest, half the soy sauce and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the pak choi and carrot. Stir-fry until just soft, 3-4 mins. Add the Thai style spice mix (add less if you'd prefer things milder) and red Thai style paste. Stir-fry for 1 min.
Stir in the coconut milk, remaining soy sauce, sugar and water for the soup (see pantry for both amounts).
Bring to the boil, then simmer until the soup has thickened slightly, 4-5 mins.
Once the meatballs have cooked, stir them into the soup.
Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.
Add a good squeeze of lime juice. Taste the soup and season with salt, pepper, an extra pinch of sugar and more lime juice if needed.
Divide the meatball noodle soup between your bowls.
Serve with any remaining lime wedges on the side.
