Ground Chicken (1 lb)
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.
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)
Thai Red Curry Paste (1/4 cup)
. Cook until fragrant, about 2 minutes.
Full-Fat Coconut Milk (2 cans)
Chicken Stock (3 cups)
Fish Sauce (3 Tbsp)
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 (1/4 cup)
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 (1/4 cup)
, 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)