Description
Hearty weeknight thai chicken meatball khao soi delivers northern Thai comfort in a bowl. Spicy coconut broth, tender meatballs, and crisp noodles create a perfect balance of flavors you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 g) ground chicken
- 2 (14 oz) (828 ml) full-fat coconut milk
- 3 cups (720 ml) low-sodium chicken broth
- 8 oz (226 g) egg or rice noodles
- ¼ cup (60 ml) Thai red curry paste
- 3 tbsps fish sauce or low sodium soy sauce
- 2 tbsps (30 ml) extra virgin olive oil
- 1 tbsp honey
- 1 clove garlic, minced or grated
- 1 inch fresh ginger, grated
- 4 baby bok choy or 1 bunch kale, chopped
- 2 green onions, finely chopped, plus more for serving
- ¼ cup (15 g) fresh cilantro, chopped
- ¼ cup (15 g) Thai or regular basil, chopped
- Sliced limes and thinly sliced shallots for serving
- Chili oil for serving
- Black pepper
Instructions
- Meatball Preparation: Thoroughly mix ground chicken with green onions, ginger, garlic, and black pepper in a mixing bowl until ingredients are uniformly incorporated.
- Shaping: Lightly oil hands and craft compact, uniform meatballs, ensuring consistent sizing for even cooking.
- Searing: Heat neutral oil in a large pot over medium-high heat until shimmering, then carefully introduce meatballs, rotating to achieve a golden-brown crust across all surfaces, approximately 4-5 minutes.
- Vegetable Caramelization: Remove meatballs and quickly sauté bok choy in the same pot, developing slight char and intensifying flavors.
- Flavor Base: Reduce heat and incorporate Thai red curry paste, stirring constantly to prevent scorching while releasing its aromatic compounds.
- Liquid Integration: Whisk together coconut milk, chicken broth, fish sauce, and honey, creating a rich, complex sauce.
- Simmering: Return meatballs and bok choy to the liquid, allowing them to cook thoroughly and absorb the robust, spicy essence.
- Noodle Preparation: Cook rice noodles to al dente according to package instructions.
- Plating: Arrange noodles in serving bowls, ladle meatball curry over them, and garnish with Thai basil, green onions, crispy shallots, fresh lime juice, and a drizzle of chili oil.
Notes
- Meatball Mixing Tip: Gently blend ingredients to prevent dense, tough meatballs – overmixing breaks down protein and creates a tough texture.
- Oil Coating Technique: Lightly oil hands before shaping meatballs to prevent sticking and create smooth, uniform spheres.
- Flavor Development Trick: Brown meatballs thoroughly to create a caramelized exterior that locks in moisture and adds deep, rich flavor complexity.
- Spice Balance Strategy: Adjust Thai red curry paste quantity based on personal heat tolerance – start with less and gradually increase for perfect spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 7
- Calories: 490
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg