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Prep Time 20 minutes,

Cook Time 20 minutes

Thai Coconut Soup with Beef Meatballs

A spicy coconut broth garnished with meatballs, mushrooms and cilantro.


1 pound 93/7 ground beef
1 T fish sauce
1 T Sriracha
1 egg
1 T vegetable oil
3 T red curry paste
2 14 oz cans coconut milk
4 cups beef broth
2 T fish sauce
2 T sugar
2 limes, juiced
8 oz white mushrooms, quartered
1/4 cup Thai bird or Serrano chilies, thinly sliced
1/2 cup cilantro, chopped
As needed kosher salt



Thoroughly mix ground beef, egg, fish sauce and Sriracha, then roll small meatballs approximately 1-inch in diameter.

Heat vegetable oil over medium heat and fry curry paste until aromatic, then add coconut milk, broth, fish sauce, sugar and lime juice.

Bring to boil, reduce to simmer and adjust seasoning with salt if necessary.

Drop in meatballs and simmer until cooked to an internal temperature of 160° F (about 5 minutes).

Add mushrooms and cook for only 1 to 2 minutes and serve.

Garnish with chilies and cilantro.

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