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About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Sam says

    5 stars
    This soup is amazing, thank you!! My family and I loved it!
    My sister is coming to visit in a couple of weeks and she is vegetarian. I would love to make this for her. I am wondering about your thoughts on supplementing tofu for the ground chicken/turkey? What type of tofu (silken? Firm?) would you use? Would you add anything to help it stick together. Thanks in advance for your expertise and advice!

    P.S. I tried to rate this as a 5 star recipe, but it didn’t work!

    • Jessica Randhawa says

      Hi Sam,

      I have never tried this recipe with tofu, but if I were to experiant it would be with firm or extra firm tofu chopped into small cubes and add it directly to the soup.

      Good luck!

  2. Alison says

    Made this, its amazing! LOVE the meatballs, perfectly spicy. The only thing I added was vermicelli bean noodles under the broth when served. Thanks for the soup inspiration!

  3. Alison says

    5 stars
    Can I just tell you something? I have a problem, an addiction. It’s soup, I’m soup-cessed. I can eat it if it’s below 0 or above 100 degrees. All. The. Time. I’m so happy I found your blog, my partner even just agreed to soup week starting tomorrow, we will start with this one. I make Italian wedding soup a lot but love thai food and am excited to try a different meatball soup! I’m not big on following recipes especially for soups but you have so many different flavors and combinations I’ve never thought of. Cheers to more soup recipes.

    Sincerely,
    Fellow soup friend

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