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