How To Make PANANG CURRY SOUP - Day 16,976

How To Make PANANG CURRY SOUP -Day 16,976

Happy Soup-Eating Friends (Jim & Steve)

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #Soup #Curry #Panang #Meatball #Dinner #Supper #ColdWeather #Homemade 

Panang Curry Meatball Soup 2016-03-06

1.5 Pounds Ground Beef

1 Egg

1/3 Cup Bread Crumbs

1 Teaspoon Salt

1/2 Teaspoon Black Pepper, ground

1 Teaspoon Sriracha Sauce

1/2 Teaspoon Cinnamon, ground

1.5 Teaspoons Fish Sauce

1 Teaspoon Garlic, minced

1 Onion, large, diced

2-3 Ounces Thai Panang Curry Paste, I like Mae Ploy brand

1 Quart Chicken Stock

4 Cups Water, hot

Salt and Pepper

2 Chicken Breasts, diced bite size

1 Pound Rice Stick Noodles

4 Cups Water, boiling

1 Bunch Cilantro

Mix beef, egg, crumbs, salt, pepper, garlic, fish sauce, Sriracha sauce and cinnamon together well and form into 1” meatballs. In an 8 quart pot over high heat, brown the meatballs.  Remove meatballs from the pot then add and sauté the onion until light brown and translucent.  Add the curry paste and continue cooking for 2-3 more minutes.  Add a small amount of chicken stock to  thin out the paste and cook for 1 minute.  Add the rest of the chicken stock and bring to a boil. Mix to be sure all the paste has been dissolved.  Add the meatballs back in along with the chicken and extra water.  Bring to a boil for 4 minutes and taste for salt and pepper.  It should be a bit salty because it will flavor the noodles later.  Place the rice noodles in a large bowl and cover with boiling water.  Allow them to sit for 5-8 minutes to soften.   

To serve, place a handful of softened noodles in a bowl, then a couple scoops of the soup.  Garnish with cilantro and serve.  Serves 6-8.