Curry Soup With Meatballs

READY IN: 50mins
Recipe by CulinaryQueen

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.

Top Review by queenofeats

I'm going to come back and review this once I get an opportunity to make it again. My husband had to take over for me about midway through, and though he followed the recipe exactly, the recipe does not specify when to add the broth. As a result, he forgot to add it entirely. The end result was actually very good and would be great served over noodles, but I want to give it a try as intended before I rate since it turned out so different in texture. I'll be back!

Ingredients Nutrition


  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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