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Curry Soup With Meatballs

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“A hearty soup which is perfect for warming up on those upcoming cold nights. 1 cup canned coconut milk may be substituted for the desiccated coconut. Just skip steps 8 and 9 and add the coconut milk as directed in step 10.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the meatball ingredients.
  2. Form into small balls about the size of a walnut.
  3. Heat wok and add peanut oil. When hot, fry the meatballs until browned all over.
  4. Remove with a slotted spoon and drain on kitchen paper.
  5. Carefully drain all but 1 teaspoon of oil, removing any black bits that may be leftover in the pan.
  6. Fry the garam masala and turmeric for the broth for 30 seconds.
  7. Add onion, curry leaves and garlic. Cook for 3 minutes.
  8. Meanwhile, strain coconut in a sieve over a bowl, pressing out as much liquid as possible. Reserve the liquid coconut milk.
  9. Discard the pulp.
  10. Add soaking water(coconut milk) to the wok and simmer for 5 minutes.
  11. Adjust seasoning.
  12. Strain soup and return to wok.
  13. Add meatballs and simmer a further 5 minutes.
  14. Serve hot.

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