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
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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.
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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.
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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.