Green Curry Ramen with Meatballs and Veggies

A tasty spicy warming green curry soup with meatballs, noodles and veggies. It’s the traditional Thai green curry paste but thin out with part broth and part coconut milk, we then added noodles, veggies and turkey meatballs to make it a complete meal. It makes a simple flavorful weeknight meal thats full of Thai aromatics and can be easily put tother with pantry staples, make sure you have coconut milk, green curry paste and a few veggies. This recipe works with any protein you have on hand, you don’t have to make meatballs it is a little extra work. Chicken, tofu or shrimp are really good options to replace meatballs. Do give it a they and let me know.

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Green Curry Ramen with Meatballs and Veggies, Serves 4

INGREDIENTS:

• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shiitake mushrooms, thinly sliced
• 2-3 cups broccoli or 4-5 baby bok choy or both
• 1 red onion, diced
• 2 tablespoons green curry paste
• 4 cups low sodium chicken broth
• 1 (14-ounce) can coconut milk
• 4-6 oz fresh or dried rice or wheat noodles, hydrated or zoodles
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• MEATBALLS
• 1 lb ground chicken or turkey
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, minced
• 1/2 cup chopped fresh cilantro leaves
• 2 green onions, thinly sliced
• GARNISH
• 1/4 red onion, roughly chopped optional
• 1/4 cup chopped fresh Thai basil leaves
• 2 tablespoons freshly squeezed lime juice

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
2. Add garlic and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in green curry paste and ginger until fragrant, about 1 minute.
4. Stir in chicken broth and coconut milk, and bring it to a simmer.
5. To make the meatballs: Mix all the ingredients and form small meatballs.
6. Drop the meatballs in the broth-coconut mixture and bring it to a boil. Simmer for 8-10 till the meatballs are cooked. Stir in veggies. heat through, don’t overcook the veggies.
7. Stir in the cooked rice noodles, fish sauce and brown sugar are tender. Heat through.
8. Remove from heat; serve with chopped onions, cilantro, Thai basil if using and lime juice to taste.
9. Serve immediately.