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Thai Chicken Meatball Noodle Soup

Thai Chicken Meatball Noodle Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Meat

    • 🍗 1 pound ground chicken

  • Eggs

    • 🥚 1 large egg, beaten

  • Breadcrumbs

    • ½ cup plain panko bread crumbs

  • Condiments & Flavorings

    • 2 teaspoons low-sodium soy sauce
    • 1 ½ teaspoons finely grated fresh ginger
    • 🧅 2 medium green onions, finely chopped
    • 🧄 2 cloves garlic, finely chopped
    • ¼ teaspoon crushed red pepper flakes
    • 1 tablespoon olive oil
    • 2 tablespoons red curry paste
    • 🧅 ¾ cup sliced red onion
    • 3 tablespoons fish sauce
    • 2 teaspoons honey
    • salt and ground black pepper to taste
    • 🍋 4 wedges fresh lime

  • Liquids

    • 3 cups chicken stock
    • 1 (14 ounce) can full-fat coconut milk

  • Vegetables

    • 1 ½ cups sliced bok choy
    • ¼ cup chopped cilantro

  • Grains

    • 1 (8 ounce) package dried rice noodles

STEPS

1

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper; set aside.

2

Combine ground chicken, bread crumbs, egg, soy sauce, ginger, green onions, garlic, and red pepper flakes in a large bowl. Shape the mixture into 1-inch balls using a cookie scoop and place on the baking sheet.

3

Bake the meatballs in the preheated oven for about 12 minutes until no longer pink in the center. Remove and set aside.

4

Heat olive oil in a large pot over medium heat. Add curry paste and cook until fragrant, about 1-2 minutes. Stir in red onion and cook for 2 minutes.

5

Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey. Bring to a boil, then reduce heat to medium and simmer with the meatballs for 6-8 minutes.

6

Soak rice noodles in hot water for about 15 minutes until softened. Drain well and divide noodles into bowls.

7

Ladle the soup and meatballs over the noodles. Serve with fresh lime wedges for added zest.

NUTRIENTS

Per 1 serving

🔥

657

Calories

  • 35
    Protein
  • 70
    Carbs
  • 28
    Fats

💡 Adjust the red curry paste to control the spice level according to your taste preferences.For added texture, garnish with crushed peanuts or fried shallots.Store leftovers in airtight containers for up to 3 days in the refrigerator.