- Prep
- 25 min
- Cook
- 30 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 480 kcal
Quick summary
“This comforting Thai soup combines aromatic ground meatballs with a broth infused with coconut milk and red curry paste. The silky egg ribbons and ramen noodles complete a hearty bowl.”
What you need to know
- The cornstarch added to the ground beef ensures tender meatballs that do not fall apart during boiling.
- Sautéing the garlic, ginger, and curry paste in vegetable oil releases the aromatic compounds of the spices.
- Pouring the beaten eggs in a continuous stream into the hot broth off the heat produces thin, velvety ribbons.
Ingredients
Main
- g Ground meat (chicken or pork)
- tablespoons Thai red curry paste
- tablespoon Fresh grated ginger
- cloves Minced garlic
- tablespoon Fish sauce
- tablespoons Fresh chopped cilantro
- tablespoon Cornstarch
- litro Chicken broth (low sodium)
- ml Full-fat coconut milk
- g Sliced mushrooms (shiitake or paris)
- cups Fresh spinach or chopped bok choy
- tablespoons Fresh lemon juice
- tablespoon Soy sauce (or tamari)
- teaspoon Brown sugar
- units Large eggs
- packages Instant ramen noodles (without seasoning)
- tablespoon Vegetable oil
- Fresh cilantro for garnish
- Fresh red pepper in slices (optional)
- Lemon slices for serving
Instructions
Principal
- Prepare the Thai Meatballs:Simply put, mix the ground meat, 1 tablespoon of curry paste, 1/2 tablespoon of ginger, 1 minced garlic clove, fish sauce, fresh cilantro, and cornstarch in a large bowl. The secret to this recipe is not to overwork the meat to ensure tender meatballs. Form about 20-24 small meatballs and reserve them delicately.
- Start the Aromatic Broth:Heat the vegetable oil in a large pot or wok over medium heat. Add the remaining ginger, garlic, and 1 tablespoon of curry paste. Saute for 1 minute until fragrant. This step is crucial to release the essential oils. Add the chicken broth, coconut milk, soy sauce, and brown sugar, stirring well.
- Cook the Meatballs and Mushrooms:When the broth starts to boil gently, carefully add the meatballs. Cook for about 8-10 minutes, or until they are cooked through and float on the surface. Add the sliced mushrooms and ramen noodle packets (without the seasoning sachets). Cook for another 3-4 minutes, until the noodles are soft.
- Create the Egg Drop:The short answer is to beat the eggs with a fork in a small bowl. While the broth is gently bubbling, remove the pot from the heat for a moment. Pour the beaten eggs in a thin, steady stream over the surface of the broth, moving the spoon in slow circles. Stir the broth gently only once with a fork to form the delicate threads.
- Finish and Serve:Add the spinach or bok choy to the soup and stir until wilted, about 1-2 minutes. Fold in fresh lemon juice. Taste and adjust the seasoning, adding more fish sauce or sugar if necessary. Serve immediately in bowls, garnishing with fresh cilantro, red pepper slices (if desired), and lemon wedges. Enjoy this vibrant dish!
Chef's tips
- Form small meatballs of 2.5 cm so they cook evenly in just 8 minutes of gentle simmering.
- Stir the broth in a constant circular motion with a spoon while pouring in the eggs to create delicate ribbons.
- Add the spinach leaves and lemon juice only at the moment of serving to preserve the color and freshness.
Variations
- Add slices of fresh chili pepper and thin strips of scallion to enhance the spicy freshness.
- Substitute ramen noodles with rice noodles (bifum) for a naturally gluten-free version.
- Incorporate fresh bean sprouts (moyashi) directly into individual bowls for crispy texture.
Substitutions
- The ground chicken can be substituted with ground pork or ground turkey breast.
- Fresh mushrooms (paris or shiitake) can be swapped for shredded shimeji or canned mushrooms.
- Spinach can be replaced with quartered bok choy or sliced chard leaves.
How to store
Store leftover soup without the pasta in a sealed container in the refrigerator for up to 3 days. Reheat over low heat and cook the ramen noodles separately when serving so they do not get too soft.
Can it be frozen?
Freeze only the broth with the meatballs for up to 2 months in an airtight container. Avoid freezing cooked pasta and green leaves, which fall apart and lose texture after thawing.
What to serve with
Serve with fresh lemon wedges to squeeze at the table, toasted sesame oil, and chili slices.
Frequently asked questions
How to make the perfect egg drop without forming a solid paste?
Remove the pot from direct flame or keep at a very gentle boil. Lightly beat the eggs and pour them in a very thin stream from a height while stirring the broth continuously in circles with a fork or chopsticks.
Can I cook the instant noodles directly in the soup broth?
It is preferable to cook the ramen in separate boiling water for 3 minutes and drain before adding to the bowl. Cooking in the broth can make the soup cloudy with excess starch and absorb too much liquid.
Can fish sauce be replaced in this soup?
Yes, use traditional soy sauce (shoyu) in the same amount plus a pinch of salt. However, fish sauce provides the umami depth typical of Southeast Asian cuisine.
How do I balance the broth if the curry paste flavor is overly spicy?
Add another 100 ml of full-fat coconut milk or a ladle of neutral chicken broth. An additional teaspoon of brown sugar and a few drops of lemon juice also tame the heat.
