Name: Thai Chicken Meatball Noodle Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Ground chicken - 1 pound; Egg, beaten - 1 large; Plain panko bread crumbs - ½ cup; Low-sodium soy sauce - 2 teaspoons; Finely grated fresh ginger - 1 ½ teaspoons; Green onions, finely chopped - 2 medium; Garlic, finely chopped - 2 cloves; Crushed red pepper flakes, or more to taste - ¼ teaspoon; Olive oil - 1 tablespoon; Red curry paste, or more to taste - 2 tablespoons; Sliced red onion - ¾ cup; Chicken stock - 3 cups; Full-fat coconut milk - 1 (14 ounce) can; Sliced bok choy - 1 ½ cups; Chopped cilantro - ¼ cup; Fish sauce - 3 tablespoons; Honey - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Dried rice noodles - 1 (8 ounce) package; Fresh lime - 4 wedges

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Thai Chicken Meatball Noodle Soup

1. Ground chicken - 1 pound

2. Egg, beaten - 1 large

3. Plain panko bread crumbs - ½ cup

4. Low-sodium soy sauce - 2 teaspoons

5. Finely grated fresh ginger - 1 ½ teaspoons

6. Green onions, finely chopped - 2 medium

7. Garlic, finely chopped - 2 cloves

8. Crushed red pepper flakes, or more to taste - ¼ teaspoon

9. Olive oil - 1 tablespoon

10. Red curry paste, or more to taste - 2 tablespoons

11. Sliced red onion - ¾ cup

12. Chicken stock - 3 cups

13. Full-fat coconut milk - 1 (14 ounce) can

14. Sliced bok choy - 1 ½ cups

15. Chopped cilantro - ¼ cup

16. Fish sauce - 3 tablespoons

17. Honey - 2 teaspoons

18. Salt and ground black pepper to taste - 2 teaspoons

19. Dried rice noodles - 1 (8 ounce) package

20. Fresh lime - 4 wedges

How to cook deliciously - Thai Chicken Meatball Noodle Soup

1. Stage

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

2. Stage

Combine ground chicken, bread crumbs, egg, soy sauce, ginger root, green onions, garlic, and red pepper flakes in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet.

3. Stage

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

4. Stage

Heat olive oil in a large pot over medium heat, and add curry paste. Cook until fragrant, 1 to 2 minutes. Add red onion and cook for 2 minutes. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir until well combined. Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper.

5. Stage

Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Divide noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for a little extra zing.