Description
Weeknight Thai Chicken Meatball Khao Soi brings northern Thailand’s rich culinary traditions to your dinner table with minimal effort. Savory chicken meatballs nestled in creamy coconut curry noodles create a comforting meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground chicken
- 1 clove garlic, minced or grated
- 1 inch fresh ginger, grated
Liquid Base and Seasonings:
- 2 (14-ounce) cans (828 milliliters) full-fat coconut milk
- 3 cups (720 milliliters) low-sodium chicken broth
- 3 tablespoons fish sauce or low sodium soy sauce
- 1 tablespoon honey
- ¼ cup (60 milliliters) Thai red curry paste
- Black pepper
Noodles, Vegetables, and Garnishes:
- 8 ounces (226 grams) egg or rice noodles
- 4 baby bok choy or 1 bunch kale, chopped
- 2 green onions, finely chopped, plus more for serving
- Sliced limes and thinly sliced shallots for serving
- Chili oil for serving
- ¼ cup (15 grams) fresh cilantro, chopped
- ¼ cup (15 grams) Thai or regular basil, chopped
- 2 tablespoons (30 milliliters) extra virgin olive oil
Instructions
- Blend ground chicken with finely chopped green onions, minced ginger, crushed garlic, and a dash of black pepper in a mixing bowl until ingredients are evenly distributed.
- Lightly coat hands with vegetable oil and form the chicken mixture into compact spheres, approximately in size.
- Warm of neutral cooking oil in a large pot over medium-high heat until the surface shimmers with heat.
- Gently introduce meatballs into the hot oil, rotating them periodically to achieve a golden-brown exterior on all sides, which should take approximately 4-5 minutes.
- Transfer browned meatballs to a separate plate, then add bok choy to the same pot, allowing it to develop slight charring and caramelization.
- Reduce heat and introduce Thai red curry paste to the pot, stirring continuously to prevent burning and release its aromatic essence.
- Pour in full-fat coconut milk, unsalted chicken broth, fish sauce, and honey, whisking the liquid components to create a harmonious base.
- Return meatballs and bok choy to the simmering liquid, allowing them to cook thoroughly and absorb the rich, spicy flavors.
- Simultaneously prepare rice noodles according to package instructions, ensuring they are cooked al dente.
- Assemble the dish by layering noodles in serving bowls, cascading the meatball curry over them, and finishing with fresh Thai basil leaves, thinly sliced green onions, crispy shallots, a squeeze of lime juice, and a drizzle of chili oil.
Notes
- Whip up this lightning-fast Thai chicken meatball khao soi when weeknight hunger strikes and time is tight.
- Packed with vibrant Southeast Asian flavors, these tender meatballs swim in a creamy, aromatic coconut broth that transforms ordinary chicken into an extraordinary meal.
- Combining ground chicken with zesty aromatics creates juicy meatballs that absorb the rich, spicy curry sauce like culinary sponges.
- Quick-searing meatballs before simmering ensures a beautiful golden exterior while maintaining incredible internal moisture and developing deep caramelized notes.
- Customize your bowl with optional garnishes like fresh herbs, crunchy shallots, and a splash of chili oil to elevate each spoonful with personal flair and textural excitement.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 6
- Calories: 585 kcal
- Sugar: 6 g
- Sodium: 660 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg