Thai Peanut Soup with Shrimp Meatballs
Equipment
- Bamboo Steamer
Ingredients
For the meatballs...
- 1 lb shrimp meat
- 2 cloves garlic grated
- 1/4 cup scallions diced
- 1 tsp ginger grated
- 1/4 cup water chestnuts sliced
- 1 tsp soy sauce
- 2 tsp honey
- 1/2 tsp rice vinegar
- 1/2 tsp sesame oil
- 1 egg
- 3 tbsp corn starch
For the soup...
- 2 tbsp red Thai curry paste
- 13.5 ounces coconut milk
- 2 cups vegetable broth
- 1 tbsp fish sauce
- 2 cloves garlic grated
- 1 tbsp ginger grated
- 3/4 cup peanut butter
- 14 ounces rice noodles
- cilantro
- peanuts toasted and chopped
- lime
Instructions
At home...
- Assemble all ingredients in a food processor. Pulse until mixture is well-combined. Use hand to form balls approximately 1 inch in diameter. Chill or freeze depending on when you will cook them.
At camp...
- Combine curry paste, coconut milk, vegetable broth, fish sauce, garlic, and ginger. Bring to boil and then reduce to simmer for 15 minutes. Add peanut butter and cook for another 5 minutes and keep warm.
- Bring water to a boil in a medium pot. Place steamer on top of the pot. Steam shrimp meal balls for 10 minutes and then set aside. Remove pot from heat. Add noodles and soak for 10 minutes.
- Add noodles and meatballs to the soup base. Garnish with cilantro, peanuts, and lime juice.
Notes
No steamer? The meatballs can also be pre-baked at home in a 350 degree oven on a greased cookie sheet for 10 minutes.