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 Thai noodle soup called?
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. Here’s what you’ll need…
- Ground chicken
- Green onions
- Fresh ginger root
- Garlic
- Freshly ground black pepper
- 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.
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.
Add extra-virgin olive oil and baby bok chow to your list…
- 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
- Full-fat coconut milk
- Chicken stock or broth
- Fish sauce
- Honey
- Fresh cilantro
- Fresh Thai basil or regular basil
- Rice noodles
- Limes
- Shallots
- Chile oil, for serving (if you like extra spicy)
It’s like a flavor explosion. If I happen to have some available, I like to use my homemade chicken stock when making this.
Packaged stock or broth will certainly be fine though.
- 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 are 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.
-
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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