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RECIPE
18 INGREDIENTS 9 STEPS 45min

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.
Thai Coconut Curry Noodle Soup with Chicken Meatballs Recipe | SideChef
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.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
45min
Total Time
$3.13
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2
Scallions , finely chopped
plus more for serving
1 piece
1-inch piece
1 clove
Garlic , grated
3 Tbsp
Extra-Virgin Olive Oil , divided
4
Baby Bok Choy
cleaned with ends trimmed and halved or cut into small portions
1/4 cup
Thai Red Curry Paste
2 cans
(14 fl oz)
Full-Fat Coconut Milk
3 cups
Chicken Stock
or Chicken Broth
1 Tbsp
1/4 cup
plus more for serving
1/4 cup
plus more for serving
or Fresh Basil
8 oz
Rice Noodles
cooked according package directions
or Egg Noodles
to taste
Freshly Ground Black Pepper
to taste
Sliced Limes
to taste
Thinly Sliced Shallots , fried
for serving
to taste
Chili Oil
for serving
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
705
FAT
21.6 g
PROTEIN
19.7 g
CARBS
106.4 g

Cooking Instructions

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Step 1
Add the Tyson® Ground Chicken (1 lb) , Scallions (2) , 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 (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 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 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 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) .
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Nutrition Per Serving
Calories
705
% Daily Value*
Fat
21.6 g
28%
Saturated Fat
10.0 g
50%
Trans Fat
0.0 g
--
Cholesterol
68.6 mg
23%
Carbohydrates
106.4 g
39%
Fiber
3.3 g
12%
Sugars
70.1 g
--
Protein
19.7 g
39%
Sodium
1568.5 mg
68%
Vitamin D
--
--
Calcium
101.0 mg
8%
Iron
2.8 mg
16%
Potassium
734.4 mg
16%
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