Coconut Milk Soup With Pork Balls, Pumpkin, Basil

Name: Coconut Milk Soup With Pork Balls, Pumpkin, Basil (Tom Kati Luk Chin Moo Kub Funktong)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup minced pork (about 120 gm.); 1 cup pumpkin cut into thin slices; 1/3 cup sweet basil; 1/2 large red chili seeded cut into thin slices; 2 fresh kaffir lime leaves or 3 dried kaffir lime leaves (see preparation 1); 1 stalk fresh lemon grass cut thick sliced; 2 shallots cut thick sliced; 3 fresh red-hot chilies crushed (optional) or cut in half; 1 coriander root crushed and chopped or 2 stems and leaves; 1-2 tsp. fish sauce or sea salt to taste; 1/2 tsp. cane sugar (optional) or 1/2 tsp. chicken powder; 21/2 cups coconut milk; 1/8 tsp. sea salt; 1 tbsp. corn flour

Servings: persons

1/2 cup minced pork (about 120 gm.)
1 cup pumpkin cut into thin slices
1/3 cup sweet basil
1/2 large red chili seeded cut into thin slices
2 fresh kaffir lime leaves or 3 dried kaffir lime leaves (see preparation 1)
1 stalk fresh lemon grass cut thick sliced
2 shallots cut thick sliced
3 fresh red-hot chilies crushed (optional) or cut in half
1 coriander root crushed and chopped or 2 stems and leaves
1-2 tsp. fish sauce or sea salt to taste
1/2 tsp. cane sugar (optional) or 1/2 tsp. chicken powder
21/2 cups coconut milk
1/8 tsp. sea salt
1 tbsp. corn flour

1
1. Remove the stems from the kaffir lime leaves and break in half pieces.
2
2. Place the pork in a mixing bowl. Add 1/8 tsp. salt and 1 tbsp. corn flour. Combine well
3
and take portions of the mixture of about one tablespoon and form into meatballs
4
3. In a pot, heat the coconut milk until boiling using medium heat. Add the lemon grass,
5
kaffir lime leaves, red hot chilies, shallots, coriander root, pumpkin and pork balls. Boil
6
about 2 minutes. Until the pumpkin is tender.
7
4. Add the 1-2 tsp. fish sauce, 1/2 tsp. cane sugar boil briefly.
8
5. Add the sweet basil and red large chili. Boil 15-20 seconds and serve hot. Garnish with sweet basil leaves.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup minced pork (about 120 gm.), 1 cup pumpkin cut into thin slices, 1/3 cup sweet basil, 1/2 large red chili seeded cut into thin slices, and more.

Yes, Coconut Milk Soup With Pork Balls, Pumpkin, Basil (Tom Kati Luk Chin Moo Kub Funktong) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Milk Soup With Pork Balls, Pumpkin, Basil (Tom Kati Luk Chin Moo Kub Funktong)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions