Thai Tom Yum Meatballs Recipe

This recipe is an absolute favorite because it’s a perfect blend of spicy and tangy flavors that remind me of cozy nights and adventurous eats. The combination of coconut milk, lemongrass, and curry paste creates a vibrant, aromatic experience that feels like a culinary trip to Southeast Asia, all in the comfort of my own kitchen.

I adore constructing fusion dishes; my Thai Tom Yum Meatballs are the perfect flavor amalgam. Either ground pork or chicken can be used; I prefer the latter for its delicate texture.

Mixed with red curry paste and fresh garlic, the key components of Tom Yum soup, my meatballs pack a punch, flavor-wise. They simmer in a broth of fragrant lemongrass and beautifully consistent kaffir lime leaves (not to be confused with lime zest or juice).

The ample richness of coconut milk in the broth not only compensates for the added fat of the pork but also makes this dish an utterly comforting meal. I finish it with fresh coriander and lime wedges.

Ingredients

Pork or chicken, minced: Protein-rich, forming the savory underpinning.

Curry paste, red: Spicy and fragrant, it lends heat and richness.

Fish sauce: Enhances the complexity of flavor and gives a salty, umami hit.

Lime juice: It is fresh and tangy and imparts brightness and acidity.

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Garlic: Pungent and full of flavor, it is a classic aromatic.

Coconut milk: Rich and creamy, sweet, and balances spices with its richness.

Lemongrass: Citrusy and aromatic; produces a fresh, zesty scent.

Kaffir lime leaves: They smell good and have a citrus smell, and they are very aromatic.

Ingredient Quantities

• 500g ground pork or chicken
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons finely chopped coriander
• 1 tablespoon oil for frying
• 3 cups chicken broth
• 3 stalks lemongrass, trimmed and smashed
• 5-6 kaffir lime leaves, torn
• 1 cup mushrooms, sliced
• 1-2 red chili peppers, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon soy sauce
• 1/2 cup coconut milk
• 2 tablespoons lime juice
• Fresh coriander for garnish
• Lime wedges for serving

Instructions

1. In a big bowl, combine the ground pork or chicken with the red curry paste, fish sauce, lime juice, and sugar, minced garlic, egg, breadcrumbs, and chopped coriander until everything is mixed together well.

2. Using your hands, form the blend into small meatballs, about the size of a golf ball.

3. In a wide pan, heat oil over medium heat. Add the meatballs and cook until they are browned on all sides and cooked through, 6 to 8 minutes. Remove the meatballs and set them aside.

4. In a big pot, bring the chicken broth to a simmer. Add smashed lemongrass and torn kaffir lime leaves. Allow the mixture to simmer for about 5 minutes so the flavors can meld together.

5. Incorporate sliced mushrooms, red chili peppers, and cherry tomatoes into the broth. Simmer for an additional 5 minutes until the mushrooms are tender.

6. Place the cooked meatballs back in the pot and add soy sauce, coconut milk, and 2 tablespoons of lime juice.

7. Allow all the flavors to meld together for a few more minutes in the soup, letting it simmer.

8. Balancing the flavors is key. If you’re getting too much of one flavor (like fish sauce), it can taste super salty. If you’re getting too much lime flavor, it’s way too sour. And if you taste too much chili (which in this case is the key to the whole dish), it can get spicy.

9. Ladle the soup and meatballs into bowls for serving.

10. Add fresh coriander as a garnish and serve lime wedges on the side for an added kick.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Spoon or spatula
6. Large pan
7. Large pot
8. Ladle
9. Tongs or spatula
10. Serving bowls

FAQ

• Q: Can I use a different type of meat for the meatballs?A: Yes, you can swap out ground beef, turkey, or even a ground meat alternative that is plant-based, if you like.
• Q: How do I make sure the meatballs don’t fall apart during cooking?B: Make certain that the combination is well mixed and chill the meatballs for 15-30 minutes in the refrigerator before frying them so that they will maintain their shape.
• Q: What can I use if I can’t find kaffir lime leaves?If you cannot find kaffir lime leaves, substitute with a combination of lime zest and a bit of lime juice.
• Q: Can I make this dish vegetarian?Yes, use plant-based meat and substitute the fish sauce with a vegan-friendly soy sauce or tamari. Use vegetable broth instead of chicken broth.
• Q: How spicy is this dish?Spiciness can be adjusted to your liking by changing the quantity of red curry paste and chili peppers you use.
• Q: Can I prepare this in advance?You can make the meatball mixture a day before and stash it in the fridge. The other soup ingredients can be prepped too but should be cooked fresh for best flavor.

Substitutions and Variations

Minced pork or chicken: Substitute with minced turkey or tofu for a lighter version.
Curry paste, red: Substitute green curry paste or 1 tablespoon curry powder for a different flavor profile.
Fish sauce can be substituted with soy sauce or tamari for a vegetarian alternative.
Use crushed crackers or panko for a different texture in your breadcrumbs.
Kaffir lime leaves: For similar citrusy notes, use a few extra drops of lime juice and some lime zest.

Pro Tips

1. Chill the Mixture Before forming the meatballs, consider chilling the mixture in the refrigerator for about 30 minutes. This makes it easier to handle and helps the meatballs hold their shape during cooking.

2. Flavor Boost with Marination If time allows, let the meatball mixture sit for at least 15 minutes after combining the ingredients. This allows the flavors from the curry paste and fish sauce to penetrate the meat more deeply.

3. Broth Enhancement For an even more aromatic soup, sauté the lemongrass and kaffir lime leaves in a little oil before adding the chicken broth. This can help release their flavors more intensely.

4. Mushroom Variety Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a more complex flavor profile and varied texture in the soup.

5. Coconut Milk Tip When adding coconut milk, make sure to stir well and gently to prevent it from curdling. Lowering the heat can help maintain a smooth and creamy consistency.