Cooking Instructions
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Step 1
Add the
Ground Chicken (455 g)
,
Scallions (1 bunch)
,
Fresh Ginger (1 piece)
,
Garlic (1 clove)
, and a pinch of
Freshly Ground Black Pepper (to taste)
to a medium-size bowl. Gently mix until just combined.
Step 2
Coat your hands with a bit of oil, and roll the meat into tablespoon-size spheres. This should make about 15-20 meatballs.
Step 3
Heat a large pot over medium-high heat and add
Extra-Virgin Olive Oil (30 mL)
. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2 to 3 times.
Step 4
Transfer the browned meatballs to a large plate. Toss in the
Baby Bok Choy (4)
and cook for about 2 minutes more, just until slightly charred on the edges. Transfer the bok choy to the plate with the meatballs.
Step 5
To the same pot, add the remaining
Extra-Virgin Olive Oil (15 mL)
and the
Thai Red Curry Paste (90 g)
. Cook until fragrant, about 2 minutes.
Step 6
Stir in
Full-Fat Coconut Milk (2 cans)
,
Chicken Stock (720 mL)
,
Fish Sauce (45 mL)
, and
Honey (20 g)
. Slide the meatballs and bok choy back into the pot with the broth. Simmer over medium heat until the meatballs are cooked through, for about 6-8 minutes.
Step 7
Remove from the heat and stir in the
Fresh Cilantro (4 g)
.
Step 8
Divide the cooked
Rice Noodles (225 g)
between the bowls and ladle the soup over them to include equal amounts of meatballs and bok choy.
Step 9
Top each bowl as desired with
Fresh Thai Basil (5 g)
, chopped scallion,
Shallots (to taste)
, and juice of a
Limes (to taste)
. If extra spiciness is desired, sprinkle with a small amount of
Chili Oil (to taste)
.
