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Thai Chicken Meatball Noodle Soup
Thai Chicken Meatball Noodle Soup
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Savor a fragrant bowl of Thai-inspired chicken meatball soup with rice noodles.
Ingredients:
  • 1 pound ground chicken
  • 1 large egg, beaten
  • 0.5 cup plain panko bread crumbs
  • 2 teaspoons low-sodium soy sauce
  • 1.5 teaspoons finely grated fresh ginger
  • 2 medium green onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 0.25 teaspoon crushed red pepper flakes, or more to taste
  • 1 tablespoon olive oil
  • 2 tablespoons red curry paste, or more to taste
  • 0.75 cup sliced red onion
  • 3 cups chicken stock
  • 1 (14 ounce) can full-fat coconut milk
  • 1.5 cups sliced bok choy
  • 0.25 cup chopped cilantro
  • 3 tablespoons fish sauce
  • 2 teaspoons honey
  • salt and ground black pepper to taste
  • 1 (8 ounce) package dried rice noodles
  • 4 wedges fresh lime
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and line a rimmed baking sheet with parchment paper.
  • Mix together ground chicken, bread crumbs, egg, soy sauce, ginger, green onions, garlic, and red pepper flakes in a big bowl. Use a 2-teaspoon cookie scoop to form 1-inch balls and arrange them on a baking sheet.
  • Cook in the preheated oven until fully cooked through, approximately 12 minutes. Then, take it out of the oven and let it rest.
  • In a large pot over medium heat, warm olive oil and stir in curry paste; cook until fragrant (1-2 minutes). Add red onion and cook for 2 more minutes. Pour in chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir well. Bring to a boil, then lower heat to medium and add meatballs. Simmer until heated through (6-8 minutes). Season with salt and pepper to taste.
  • Soak rice noodles in hot water until softened, about 15 minutes. Drain and divide among bowls. Top with soup and meatballs, then serve with a wedge of fresh lime for extra zing.

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