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Thai Coconut Curry Noodle Soup with Chicken Meatballs
Recipe

18 INGREDIENTS • 9 STEPS • 45MINS

Thai Coconut Curry Noodle Soup with Chicken Meatballs

This Thai Coconut Curry Noodle Soup is packed with flavorful chicken meatballs seasoned with ginger and garlic. Add the charred baby bok choy and tender noodles to the hearty broth of coconut milk and chicken stock and you have a winner.
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Thai Coconut Curry Noodle Soup with Chicken Meatballs
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
This Thai Coconut Curry Noodle Soup is packed with flavorful chicken meatballs seasoned with ginger and garlic. Add the charred baby bok choy and tender noodles to the hearty broth of coconut milk and chicken stock and you have a winner.
45MINS
Total Time
$3.55
Cost Per Serving
Ingredients
Servings
6
US / Metric
Scallion
1 bunch
Scallion, finely chopped
2 scallions per 6 servings, plus more for serving
Fresh Ginger
1 piece
Fresh Ginger, grated
1-inch piece
Garlic
1 clove
Garlic, grated
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil, divided
Baby Bok Choy
4
Baby Bok Choy
cleaned with ends trimmed and halved or cut into small portions
Full-Fat Coconut Milk
2 cans
(14 fl oz)
Full-Fat Coconut Milk
Chicken Stock
3 cups
Chicken Stock
or Chicken Broth
Fish Sauce
3 Tbsp
Honey
1 Tbsp
Fresh Cilantro
1/4 cup
Chopped Fresh Cilantro
plus more for serving
Fresh Thai Basil
1/4 cup
Chopped Fresh Thai Basil
plus more for serving
or Fresh Basil
Rice Noodles
8 oz
Rice Noodles
cooked according package directions
or Egg Noodles
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Lime
to taste
Sliced Limes
Shallot
to taste
Thinly Sliced Shallots, fried
for serving
Chili Oil
to taste
Chili Oil
for serving
optional
Nutrition Per Serving
VIEW ALL
Calories
709
Fat
21.6 g
Protein
20.0 g
Carbs
107.3 g
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Thai Coconut Curry Noodle Soup with Chicken Meatballs
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
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.
step 1 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.
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 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 (2 Tbsp). 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 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 (1 Tbsp) and the Thai Red Curry Paste (1/4 cup). Cook until fragrant, about 2 minutes.
step 6
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.
step 6 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.
step 7
Remove from the heat and stir in the Fresh Cilantro (1/4 cup).
step 7 Remove from the heat and stir in the Fresh Cilantro (1/4 cup).
step 8
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.
step 8 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.
step 9
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).
step 9 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).
Tags
Dairy-Free
Chicken
Shellfish-Free
Thai
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