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Beef Meatball Laksa Soup

35 min. | 766 kcal | easy |
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1. Setup Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Chop the chili pepper. Cut the tomato into quarters. Slice the shallot. Cut the chinese broccoli into pieces. Cut the lime in half. Separate the cilantro and the basil leaves from the stems.
2. Cook the noodles and the chinese broccolis Bring a pot of water to a boil. Add the noodles. Cook 1 minute. Remove and reserve. Add the Chinese broccoli and cook 3-4 minutes. Drain and reserve.
3. Cook the meatballs Season the ground beef with salt and pepper. Form 4-5 meatballs per person. In a pan over medium-high heat, add a drizzle of olive oil. Cook the meatballs 4-5 minutes on each side.
4. Make the broth In a pot over medium-high heat, add a drizzle of olive oil. Add the red curry paste, to taste (caution! spicy) and the curry powder. Cook 1-2 minutes. Add the bouillon cube 2 2P | 3 3P cups of water and the coconut milk Mix well, lower the heat and simmer 6-8 minutes. Add the tomato quarters and simmer another 1-2 minutes.
5. Plate your dish Serve the beef meatballs with the noodles and the chinese broccoli. Add the broth and garnish with the shallots, the lime wedges, the basil, the cilantro and the chili peppers, to taste (caution! spicy). Bon appétit!
280 g Ground Beef
30 ml Red Curry Paste
195 g Ramen Noodles
1 unit Coconut Milk
10 ml Curry Powder
1 unit Tomato(es)
1 unit Basil, coriander
1 unit Beef Broth Cube(s)
1 unit Lime
1 unit Shallot
1 unit Fresh Chili Pepper
80 g Broccolini
What you need Pot, strainer, pan.
766 kcal
% daily value
% daily value
carbohydrate 50g
fat 46g
cholesterol 126mg
fiber 4g
protein 41g
saturated 30g
sodium 933mg
sugar 9g
trans 1g