Enjoy a warm and aromatic bowl of soup infused with Thai flavors. Thai food typically is spicy, so adjust the heat level to your preference with the amount of red curry paste. Garnish with sliced green onions and cilantro.
Ingredients
- ground chicken: 1 pound
- egg: 1 piece (beaten)
- plain panko bread crumbs: 0.5 cup
- low-sodium soy sauce: 2 tsp
- ½ teaspoons finely grated fresh ginger: 1 piece
- medium green onions: 2 piece (chopped)
- garlic: 2 clove (chopped)
- red pepper flakes: 0.25 tsp (to taste, crushed)
- olive oil: 1 Tbsp
- red curry paste: 2 Tbsp (to taste)
- red onion: 0.75 cup (sliced)
- chicken stock: 3 cups
- full-fat coconut milk: 1 can (14 ounce can)
- ½ cups sliced bok choy: 1 piece
- cilantro: 0.25 cup (chopped)
- fish sauce: 3 Tbsp
- honey: 2 tsp
- salt and ground black pepper: (to taste)
- rice noodles: 1 pack (8 ounce pack, dried)
- wedges fresh lime: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside.
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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.
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Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside.
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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.
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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.
