Soup season is in full swing and I am out here trying to create something delicious that isn’t your typical fall soups. This recipe, as many of mine are – come out of nowhere and are often just a rush for me to think of something to put on the table for dinner. My best ideas usually come under pressure when it is 5pm and I am trying to serve dinner at 6pm! This recipe came about for really two reasons – 1) I had ground turkey in the fridge that I needed to use ASAP and 2) I had been to the asian market earlier in the day and picked up some new sauces and pastes I was excited to try. I will warn you, this recipe has some serious spice but it does have a sweet and acidic component as well, but that ground chili was no joke! The spice though was the flavorful spice that isn’t just hot for the sake of being hot. Honestly, this is one of the most flavorful and delicious recipes I have made recently and the meatballs were so tender and moist!
For the Meatballs:
- 1.5 Lbs Ground Turkey
- 3 Tbsp Brown Sugar
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Ginger
- 3 Tbsp Minced Garlic
- 2 Tbsp Ground Chili with Fried Garlic (can sub Sambal Oelek)
- 1 Tbsp Tom Yum Paste (Optional)
- 4 Green Onions, Finely Diced
- 2 Tbsp Cilantro, Finely Chopped
- 1 Cup Panko Breadcrumbs
- Pam or Oil for Cooking
For the Soup Base:
- 1 Yellow Onion, Diced
- 2 Red Bell Peppers, Sliced
- 1 Can Coconut Milk (can also use Light Coconut Milk)
- 6 Garlic Cloves, Minced
- 1 Tbsp Minced Ginger
- 3 Tbsp Brown Sugar
- 2 Tbsp Soy Sauce
- 1 Lime, Juiced
- 2 Tbsp Tom Yum Paste (Optional, can also swap for Red Curry Paste)
- 2 Tbsp Ground Chilis with Fried Garlic
- 2 Heads Bok Choy, Rinsed and Trimmed
- 1 Tbsp Toasted Sesame Oil
To Make the Meatballs:
- In a large mixing bowl, add the ground turkey, brown sugar, soy sauce, minced ginger, minced garlic, ground chili, tom yum paste (if using), green onions, cilantro and panko breadcrumbs. Mix together until well combined. The mixture should be wet, but not stick to your hands.
- Divide into ~1.5oz portions and roll into balls and set aside.
- Heat a large pan over medium to high heat. Once hot, spray with pam to prevent sticking. Add a single layer of the meatballs to the pan about an inch apart from each other so they can cook evenly (you will need to do 2-3 batches to cook all the meatballs). Cook for 3 minutes, then flip. After you flip, reduce the heat to low, cover and allow to cook for 8-10 minutes until the meatballs are cooked through.
- Remove the meatballs from the pan and cover until ready to use.
To Make the Broth:
- Heat a large pot over medium heat and add in the toasted sesame oil.
- Once heated, add in the diced yellow onion and red bell peppers and cook for 8 minutes until soft.
- Next add in the minced garlic, minced ginger, ground chili, tom yum paste, and brown sugar and stir to combine. Pour in the coconut milk then add in the lime juice and soy sauce. Sir to mix well and bring to a simmer.
- Allow the broth to simmer and cook to incorporate all the flavors for about 10-12 minutes.
- Next, reduce the heat to low and add in the bok choy and the meatballs you made earlier. Cover and cook for another 8 minutes.
- Divide between 4-6 bowls and serve over rice. Top with diced green onions and chopped cilantro!
Aly Eats Food 
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