In the midst of a bustling week, there’s nothing quite like the promise of a delicious, comforting dinner to help ease the transition from day to night. That’s where this Weeknight Thai Chicken Meatball Khao Soi recipe comes into play. With a prep and cooking time totaling only 30 minutes, this dish not only promises to deliver a burst of flavor but also ensures you’re not spending your entire evening in the kitchen. Let’s dive into the details of how to bring this cozy, flavorful dish to your table.
Ingredients:
- 1 pound ground chicken: The base of our meatballs, providing a lean but moist texture.
- 2 green onions, finely chopped, plus more for serving: Adds a mild, crunchy element to both the meatballs and as a garnish.
- 1 inch fresh ginger, grated: Infuses the dish with a warm, spicy kick.
- 1 clove garlic, minced or grated: A must-have for adding depth and aroma.
- Black pepper: Just a pinch to season and enhance all the flavors.
- 2 tablespoons extra-virgin olive oil: For searing the meatballs to perfection.
- 4 baby bok choy or 1 bunch kale, chopped: Greens add color, texture, and nutrients.
- 1/4 cup Thai red curry paste: The heart of the dish, offering rich, complex flavors.
- 2 (14-ounce) cans full-fat coconut milk: Creates a creamy, luscious soup base.
- 3 cups low-sodium chicken broth: Adds depth to the broth.
- 3 tablespoons fish sauce (or low sodium soy sauce): Brings a salty, umami flavor that’s essential to Thai cooking.
- 1 tablespoon honey: A hint of sweetness to balance the spice and salt.
- 1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving: Fresh herbs brighten the dish and add a burst of freshness.
- 8 ounces egg or rice noodles: The hearty base that makes this a filling meal.
- Sliced limes and thinly sliced shallots, for serving: Adds a zesty, sharp contrast.
- Chili oil, for serving: For those who crave an extra spicy kick.
Directions:
- Start with the Meatballs: Combine the ground chicken, green onions, ginger, garlic, and a pinch of black pepper. Form the mixture into tablespoon-sized balls. This not only ensures they cook evenly but also makes them the perfect bite-size.
- Sear and Set Aside: Heat your pot with olive oil and sear the meatballs until crisp. Add in the bok choy until it’s slightly charred, then set both aside. This step is crucial for adding texture and layers of flavor to your dish.
- Simmer the Soup: Using the same pot, cook the Thai red curry paste to release its aromatic flavors. Then, mix in the coconut milk, chicken broth, fish sauce, and honey, bringing your soup base to life. Return the meatballs and bok choy to the pot to simmer until the meatballs are thoroughly cooked.
- Prepare the Noodles: Follow the package instructions to cook your noodles just right. Whether you choose egg or rice noodles, make sure they’re perfectly tender.
- Assemble and Serve: Place a serving of noodles in each bowl, then ladle over the hot soup, meatballs, and bok choy. Garnish with fresh basil, green onions, shallots, a squeeze of lime juice, and a drizzle of chili oil to tailor each bowl to personal taste.
Enjoy Your Meal!
This Weeknight Thai Chicken Meatball Khao Soi is more than just a meal; it’s a journey to a cozy, aromatic world that only takes 30 minutes to reach. It’s perfect for anyone looking to add a touch of warmth and complexity to their dinner routine without the hassle. Gather your ingredients, and let’s make this weeknight a memorable one with a dish that promises to comfort, satisfy, and impress.
Weeknight Thai Chicken Meatball Khao Soi
- Total Time: 30 mins
- Yield: 6 1x
Description
This Weeknight Thai Chicken Meatball Khao Soi is more than just a meal; it’s a journey to the heart of Northern Thailand from the comfort of your home. The rich, creamy coconut broth, infused with the bold flavors of Thai red curry paste and softened by the subtle sweetness of honey, envelops tender chicken meatballs and crunchy bok choy, creating a harmonious blend of textures and tastes. The addition of fresh herbs and a squeeze of lime juice just before serving adds a burst of freshness, elevating this dish to new heights.
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
2 tablespoons extra-virgin olive oil
4 baby bok choy or 1 bunch kale, chopped
1/4 cup Thai red curry paste
2 (14-ounce) cans full-fat coconut milk
3 cups low-sodium chicken broth
3 tablespoons fish sauce (or low sodium soy sauce)
1 tablespoon honey
1/4 cup each fresh cilantro and 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
In a bowl, mix the chicken, green onions, ginger, garlic, and a pinch of pepper until just combined. With oiled hands, form the mixture into tablespoon-size balls.
Heat a large pot over medium-high heat with 2 tablespoons oil. Add meatballs, searing until crisp, about 4-5 minutes, turning occasionally. Add bok choy, cooking until slightly charred, then transfer to a plate.
In the same pot, cook curry paste with the remaining oil until fragrant. Mix in coconut milk, chicken broth, fish sauce, and honey. Return meatballs and bok choy to the pot, simmering until meatballs are cooked through.
Cook noodles as per package instructions.
Serve by dividing noodles among bowls, topping with soup, and garnishing with basil, green onions, shallots, lime juice, and chili oil.
- Prep Time: 15 mins
- Cook Time: 15 mins