Thai Coconut Curry Noodle Soup with Chicken Meatballs

Add the Ground Chicken (1 lb), Scallion (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.

Coat your hands with a bit of oil, and roll the meat into tablespoon-size spheres. This should make about 15-20 meatballs.

Heat a large pot over medium-high heat and add Extra-Virgin Olive Oil (2 Tbsp). When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2 to 3 times.

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.

To the same pot, add the remaining Extra-Virgin Olive Oil (1 Tbsp) and the Thai Red Curry Paste (4 Tbsp). Cook until fragrant, about 2 minutes.

Stir in Full-Fat Coconut Milk (2 cans), Chicken Stock (3 cups), Fish Sauce (3 Tbsp), and Honey (1 Tbsp). 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.

Remove from the heat and stir in the Fresh Cilantro (4 Tbsp).

Divide the cooked Rice Noodles (8 oz) between the bowls and ladle the soup over them to include equal amounts of meatballs and bok choy.

Top each bowl as desired with Fresh Thai Basil (4 Tbsp), 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).