Ingredients:

  • 1 pound (450g) ground pork (or chicken or turkey)
  • 1/4 cup (30g) panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons fish sauce (Nam Pla)
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1/4 cup (15g) chopped cilantro
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 red bell pepper, thinly sliced
  • 4 cups (950ml) chicken broth (low sodium)
  • 1 (13.5 ounce / 400ml) can full-fat coconut milk
  • 2 tablespoons red curry paste (adjust to taste)
  • 1 tablespoon fish sauce (Nam Pla)
  • 1 tablespoon lime juice, freshly squeezed
  • 1 stalk lemongrass, bruised
  • 1 (14 ounce/ 400g) can of chopped tomatoes
  • 8 ounces (225g) rice noodles, cooked according to package directions
  • Fresh cilantro leaves
  • Lime wedges
  • Sliced green onions
  • Red pepper flakes (optional)

Instructions:

  1. In a large bowl, combine all meatball ingredients. Gently mix until just combined (do not overmix).
  2. Roll the mixture into approximately 1-inch meatballs.
  3. Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and softened (about 5 minutes).
  4. Stir in red curry paste and sliced red bell pepper. Cook for another 2 minutes, stirring constantly, to release the fragrance of the curry paste.
  5. Pour in chicken broth and coconut milk. Add lemongrass stalk. Bring to a simmer.
  6. Gently add the meatballs to the simmering broth. Cook until the meatballs are cooked through (about 8-10 minutes, or until the internal temperature reaches 165°F / 74°C).
  7. Stir in fish sauce, lime juice, and tomato. Simmer for another 5 minutes to allow the flavors to meld. Taste and adjust seasoning as needed (add more fish sauce for saltiness, lime juice for acidity, or red curry paste for heat).
  8. Stir in the cooked rice noodles.
  9. Ladle the soup into bowls. Garnish with fresh cilantro, lime wedges, green onions, and red pepper flakes (if using). Remove lemongrass stalk before serving.