Curry Soup with Meatballs Recipe | Easy Chinese Cuisine
Ingredients
- Peanut oil
- #Meatballs#
- 8 oz lean ground beef
- 1 clove garlic, crushed
- 1 onion, peeled and finely chopped
- ½ tsp salt
- ½ tsp curry powder, or ¼ tsp curry paste
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground pepper
- ½ cup breadcrumbs
- 1 small egg, lightly beaten
- #Broth#
- 1 tsp garam masala
- 1 tsp turmeric
- 1 onion, peeled and finely chopped
- 1 tsp curry leaves
- 2½ cups water
- 1 clove garlic, crushed
- ½ cup shredded coconut, soaked in 1 cup hot water for 15 minutes.
Instructions
- #A hearty soup which is perfect for heating up a cold winter night.# Mix together meatball ingredients, and form into small balls about the size of walnuts.
- Heat wok, add oil and, when hot, fry meatballs. When browned well all over, remove with a slotted spoon, and drain on paper towels.
- Carefully drain oil from wok. Add 1 tsp of oil, and fry spices for the broth for 30 seconds.
- Add onion, curry leaves, and garlic, and cook together for 3 minutes.
- Meanwhile, strain coconut in a sieve, press out as much liquid as possible, and discard the pulp.
- Add water and coconut milk to the wok and simmer together for 5 minutes.
- Adjust seasoning. Strain soup and return to wok. Add meatballs and simmer a further 5 minutes. Serve hot.