Weeknight Thai Chicken Meatball Khao Soi
Quick-cooking Thai-inspired chicken meatball soup with red curry, coconut milk, noodles and herbs – ideal for cozy weeknights with minimal cleanup.
Equipment
- 1 Large pot
Ingredients
Main Ingredients
- 1 pound ground chicken
- 2 green onions finely chopped, plus more for serving
- 1 inch fresh ginger grated
- 1 clove garlic minced or grated
- black pepper a pinch
- 2 tablespoons extra-virgin olive oil
- 4 baby bok choy or 1 bunch kale, chopped
- ¼ cup Thai red curry paste
- 2 cans full-fat coconut milk 14-ounce each
- 3 cups low-sodium chicken broth
- 3 tablespoons fish sauce or low sodium soy sauce
- 1 tablespoon honey
- ¼ cup fresh cilantro chopped, plus more for serving
- ¼ cup Thai or regular basil chopped, plus more for serving
- 8 ounces egg or rice noodles
- sliced limes and thinly sliced shallots for serving
- chili oil for serving
Instructions
Instructions
- Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
- Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Toss in the bok choy and cook 2 minutes more, until just charred on the edges. Transfer everything to a plate.
- To the same pot, add the remaining 1 tablespoon 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 soup. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the herbs.
- Meanwhile, cook noodles according to package directions.
- Divide the noodles between bowls and ladle the soup over.
- Top each bowl as desired with basil, green onions, shallots, lime juice, and chili oil.
Notes
Store leftovers in the fridge for up to 4 days, or freeze for longer storage. Keep noodles separate to avoid sogginess when reheating.