Wednesday, July 24, 2019

Thai Curry Soup

I made this last night and we ALL (kids included) fell in love with it.  The flavors are spot-on and you can put in whatever veggies you like.  It makes a TON, so I cooked less dinners this week than normal because we didn't want to stop eating this for left-overs.  I made Mel's Kitchen Cafe's coconut rice and put a scoop in the bottom of the bowls, which made it more filling and hearty.

Thai Curry Soup

Heavy Cream
Thai Red Curry Sauce (11 oz. bottle from Trader Joe's)
Green Cabbage Shreds- 10 oz. package
1-2 Onions, diced
3 chicken breasts, diced 
3 boxes broth (I used bone, but any chicken or veggie will work)
Vegetables of your choosing

I used: Green beans, sweet peppers (the small multi-colored ones), broccoli, 2 zucchinis, carrots, mushrooms.  You can put in whatever you like and it all works!  Just make sure you adjust cooking times (ie- zucchini and mushroom cooks fast and should go in at the end)

In a LARGE pot, sautee onion in 2 Tbs. butter until soft.  Add cut chicken and minced garlic.  Cook until chicken is no longer pink.  Pour broth, green beans, and carrots in (and any veggie that may need more time to soften).  Bring to a boil for 10 minutes, or until veggies are soft to your liking and chicken is fully cooked. Add chopped zucchini and Thai sauce.  Bring to a boil again and then add cabbage and cream (I probably used 1 cup cream, but you can add to your desire).  Cabbage cooks fast, so give it a minute or two and then serve.

Asian-Style Meatballs with Sweet Chili Sauce

These were SO good and a great switch-up from the normal Asian dinners we make around here.  The flavor was really fantastic and the sauce was super good (although strong, don't overdo it).  We paired it with Mel's coconut rice and some roasted veggies.  Seriously delicious.

Asian-Style Meatballs with Sweet Chili Sauce
Mel's Kitchen Cafe

  •  2 pounds ground meat (beef, pork, turkey or a combo - see note)
  •  1 cup panko or regular bread crumbs
  •  1/4 cup chopped fresh cilantro
  •  2 green onions, white and green parts finely chopped
  •  2 large eggs
  •  2 tablespoons soy sauce (I use low-sodium)
  •  1 tablespoon finely minced ginger (or ginger paste)
  •  3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
  •  1 teaspoon dried basil
  •  Zest from 1 lime (about a teaspoon)
  •  Pinch of crushed red pepper, more or less to taste (optional)


  •  1/3 cup soy sauce (I use low-sodium)
  •  1/3 cup sweet chili sauce (see note)
  •  1/4 cup fresh lime juice (from 2-3 limes)
  •  2 tablespoons brown sugar


  1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
  2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
  3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
  4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
  5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.