Coconut Lime Udon Noodle Soup with Pork Meatballs
I've really been hitting soup season hard this year and am still not tired of a good brothy, bowl of comfort! Anyone else in the same camp? If you love curry, this one's for you! Sweet, citrusy coconut broth paired with Udon noodles, fresh spinach, carrots and savory pork meatballs makes for a hearty, umami, delicious soup that is extra slurp-worthy. Enjoy!
Ingredients (Serves 4):
1 tablespoon avocado oil
2 large carrots, small diced
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon green curry paste
1 tablespoon sesame oil
4 cups vegetable or chicken broth
1 cup coconut milk
12 pork meatballs (Bahn Mi Inspired Meatballs-see below)
2-3 heaping handfuls of fresh spinach
1 bundle of Udon Noodles
1 lime, juiced + wedges (for garnish)
Fresh cilantro (for garnish)
For the Meatballs:
1 lb ground pork
2 teaspoons fish sauce
2 teaspoons coconut aminos
2 tablespoons cilantro, minced
4 garlic cloves, minced
2 teaspoons sriracha
2 teaspoons brown sugar
2 teaspoons arrowroot starch
Large pinch of salt and pepper
Avocado oil for brushing
Directions for the meatballs:
Directions for the soup:
1. Heat avocado oil on medium heat in a medium sized Dutch oven or pot. Add the carrots and sauté for 3-4 minutes until they get the slightest bit of browning. Add the garlic and ginger and sauté for 1 more minute. Add the sesame oil and curry paste and stir until fully incorporated, about 1 minute.
2. Add the coconut milk stirring constantly to pick up any brown bits. Then add the broth.
3. Bring to a boil. Once boiling, add the Udon and cook for 2 minutes. Reduce to a simmer and add the spinach mixing until fully wilted. Add the meatballs and stir until fully incorporated and warmed, about 3-4 minutes.
4. Off heat add the lime juice. Season to taste and serve immediately. Garnish with cilantro and lime wedges.