Thai Coconut Curry Noodle Soup with Chicken Meatballs. Who doesn’t love tender noodles swimming in a rich hearty broth? Even if you think you’re not a huge fan of curry, consider giving this one a try. It’s not super spicy but definitely super flavorful.
I don’t claim to have tons of experience with Thai cooking but I’m working on changing that. I happened to stumble onto this recipe at Half Baked Harvest and just knew it was a good one. Actually, an excellent one.
What is the official name of Thai noodle soup?
This is also know as Khao Soi, a rich and comforting dish that originated in Northern Thailand. Thanks to the red curry paste, garlic, ginger and fish sauce, this soup is packed with flavor.
The creaminess is from the full-fat coconut milk. Khao Soi typically is served with chicken in it but could also include beef instead.
Let’s get started with the chicken meatballs & greens. Here’s what you’ll need…
- Ground chicken – You can use ground chicken breast but I like to use a mix of breast & thigh meat. The thighs impart a natural richness that help the meatballs stay tender when cooked.
- Green onions – Very finely chopped. You can use both the white and green parts for this mixture. Keep in mind that the white part is stronger in flavor, while the green part is more mild.
- Fresh ginger root – Freshly grated. Ginger root adds a distinct, spicy, aromatic flavor. Fresh ginger is sweeter with more complex flavor than its ground counterpart.
- Garlic – Finely minced or grated. To avoid unwanted chunks, use your garlic press or cheese grater.
- Freshly ground black pepper
- Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- Baby bok choy – Cleaned with ends trimmed. Can be halved lengthwise or cut into small bite-size portions. Baby bok choy has a milder, sweeter flavor than mature bok choy. It also tends to be more tender.
Time to make the meatballs…
- Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a medium-size bowl.
- Gently mix until just combined.
- Coat your hands with a bit of oil, and roll the meat into tablespoon-size spheres.
- It can be helpful to use a cookie scoop to form the spheres.
- Will make about 15 to 20 meatballs.
The chicken meatballs are well-seasoned with green onion, fresh ginger and garlic.
Once they are formed into small spheres, you should end up with about 15 to 20 meatballs.
- After browning the chicken meatballs in your dutch oven or large pot, transfer them to a plate.
- The prepared baby bok choy is added to the drippings …give it just enough time to wilt and slightly char.
- Transfer the veggies to the plate to hang out with the meatballs.
Don’t wash that pot.
You’ll be continuing on with making the delicious broth in those flavor-packed drippings.
Take a look at the variety of ingredients here.
- Thai red curry paste – Typically made from a blend of dried red chilies, garlic, lemongrass, galangal, and other spices, often including shallots, coriander root, and makrut lime leaves. Definitely on the spicy side from the chilies. If you prefer less heat, cut back on the amount or try a brand that offers a mild version.
- Coconut milk – Full-fat is recommended. Coconut milk is made from the flesh of mature coconuts, not young coconuts or coconut water. The flesh of mature coconuts is thicker and richer in fat, which contributes to the creamy texture of the coconut milk.
- Chicken stock or broth – If I happen to have some available, I like to use my homemade chicken stock when making this. Although packaged stock or broth will certainly be fine.
- Fish sauce – Made from the fermentation of fish and salt, usually anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Fish sauce has a distinctive, complex flavor that is typically described as salty, savory, and fishy, with hints of umami and subtle sweetness.
- Honey – Using honey for a hint of sweetness, instead of sugar, rounds out the flavor and adds a silky smooth texture to the broth.
Just a few more…
- Fresh cilantro – Fresh cilantro tastes pungent, bright, lemony, and a little peppery. Some folks dislike it but keep in mind that the flavor is much diminished when the leaves are cooked,
- Fresh Thai basil – Also known as Holy basil, fresh Thai basil has a distinct, strong flavor with notes of anise and licorice. It has a purple stem and narrower leaves compared to regular sweet basil, which can be used as an alternative if need be.
- Rice noodles – Cooked according to package directions. Egg noodles can be used as a substitute.
- Limes – Cut into thin wedges, for serving.
- Shallots – Thinly sliced on the diagonal, for serving.
- Chile oil, for serving – Only if you like extra spicy.
- To the same pot, add the remaining tablespoon of olive oil and the curry paste.
- Cook until fragrant, about 2 minutes.
- Stir in the coconut milk, chicken broth, fish sauce, and honey.
- Slide the meatballs and bok choy back into the pot with the broth.
- Simmer over medium heat until the meatballs are cooked through, for about 6 to 8 minutes.
- Remove from the heat and stir in the fresh herbs.
In the short time that the chicken meatballs need to simmer, get those fresh herbs chopped if you haven’t done so already. They’re stirred in at the end.
Wish I could claim that this Thai Coconut Curry Noodle Soup with Chicken Meatballs is a one-pot deal.
You do need to cook the noodles separately.
The cooked noodles are divided between the serving bowls then topped off with the delicious creation in the nearby pot.
If your family likes lots of noodles in their bowl, you may want to consider making extra. Just in case.
- Divide the cooked noodles between the bowls.
- Ladle the soup over them to include equal amounts of meatballs and bok choy.
- Top each bowl as desired with torn basil, sliced green onions, shallots and lime juice.
- If extra spiciness is desired, sprinkle with a small amount of chile oil.
An extra bonus …thanks to the rice noodles, this Thai Coconut Curry Noodle Soup is gluten-free!
This Thai Coconut Curry Noodle Soup with Chicken Meatballs is perfect for a weeknight meal.
It can be on the table in well under an hour.
Your family will be amazed …they’ll think you’re a magician.
thai coconut curry noodle soup with chicken meatballs
Adapted from Half Baked Harvest
Packed with flavorful chicken meatballs seasoned with ginger and garlic. Add the charred baby bok choy and tender noodles to the hearty broth of coconut milk and chicken stock and you have a winner.
Ingredients
- 16 ounces ground chicken
- 2 green onions, finely chopped (plus more for serving)
- 1 inch fresh ginger root, grated
- 1 garlic clove, grated or minced
- freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 4 baby bok choy, cleaned with ends trimmed (halved lengthwise or cut into small portions)
- 1/4 cup Thai red curry paste
- 2 (14-ounce) cans full-fat coconut milk
- 3 cups chicken stock or broth
- 3 tablespoons fish sauce
- 1 tablespoon honey
- 1/4 cup fresh cilantro, chopped (plus more for serving)
- 1/4 cup fresh Thai (or regular) basil, chopped (plus more for serving)
- 8 ounces rice noodles, cooked according to package directions (or egg noodles)
- sliced limes and thinly slice shallots, for serving (shallots can be sautéed in oil, if preferred)
- chile oil, for serving (optional, can be very spicy)
Instructions
-
Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a medium-size bowl. Gently mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size spheres. Will make about 15 to 20 meatballs.
-
Heat a large pot over medium-high heat and add 2 tablespoons of the olive oil. When the oil shimmers, add the meatballs and sear until crisp, about 4 to 5 minutes, turning them 2 to 3 times. Transfer the browned meatballs to a large plate. Toss in the bok choy and cook for about 2 minutes more, just until slightly charred on the edges. Transfer the bok choy to the plate with the meatballs.
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To the same pot, add the remaining tablespoon of olive oil and the curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, chicken broth, fish sauce, and honey. Slide the meatballs and bok choy back into the pot with the broth. Simmer over medium heat until the meatballs are cooked through, for about 6 to 8 minutes. Remove from the heat and stir in the fresh herbs.
-
Divide the cooked noodles between the bowls and ladle the soup over them to include equal amounts of meatballs and bok choy. Top each bowl as desired with torn basil, sliced green onions, shallots and lime juice. If extra spiciness is desired, sprinkle with a small amount of chile oil.
Recipe Notes
The ingredients provide a substantial amount of salt so that additional salt may not be required. Give it your taste test when done and season with salt, if needed.
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More Asian-inspired dishes…
We always order a similar soup at the local Thai restaurant. This is so much better. I’m thrilled to be able to make this at home. Thank you!!
So happy to hear that you love it, Judith!