Name: Thai Chicken Meatball Noodle Soup
Prep time: 25 min
Cook time: 25 min
Total time: 65 min
Ingredients: 1 pound ground chicken; 1 large egg, beaten; 0.5 cup plain panko bread crumbs; 2 teaspoons low-sodium soy sauce; 1.5 teaspoons finely grated fresh ginger; 2 medium green onions, finely chopped; 2 cloves garlic, finely chopped; 0.25 teaspoon crushed red pepper flakes, or more to taste; 1 tablespoon olive oil; 2 tablespoons red curry paste, or more to taste; 0.75 cup sliced red onion; 3 cups chicken stock; 1 (14 ounce) can full-fat coconut milk; 1.5 cups sliced bok choy; 0.25 cup chopped cilantro; 3 tablespoons fish sauce; 2 teaspoons honey; salt and ground black pepper to taste; 1 (8 ounce) package dried rice noodles; 4 wedges fresh lime

Thai Chicken Meatball Noodle Soup

4.7

(3)

3 Reviews

1 Photo

Enjoy a warm and aromatic bowl of soup infused with Thai flavors. Thai food typically is spicy, so adjust the heat level to your preference with the amount of red curry paste. Garnish with sliced green onions and cilantro.

Recipe by lutzflcat

Published on October 24, 2020

Prep Time:

25 mins

Cook Time:

25 mins

Additional Time:

15 mins

Total Time:

1 hrs 5 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

Meatballs:

1 pound ground chicken
1 large egg, beaten
½ cup plain panko bread crumbs
2 teaspoons low-sodium soy sauce
1 ½ teaspoons finely grated fresh ginger
2 medium green onions, finely chopped
2 cloves garlic, finely chopped
¼ teaspoon crushed red pepper flakes, or more to taste

Soup:

1 tablespoon olive oil
2 tablespoons red curry paste, or more to taste
¾ cup sliced red onion
3 cups chicken stock
1 (14 ounce) can full-fat coconut milk
1 ½ cups sliced bok choy
¼ cup chopped cilantro
3 tablespoons fish sauce
2 teaspoons honey
salt and ground black pepper to taste
1 (8 ounce) package dried rice noodles
4 wedges fresh lime

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside.
Combine ground chicken, bread crumbs, egg, soy sauce, ginger root, green onions, garlic, and red pepper flakes in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet.
Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside.
Heat olive oil in a large pot over medium heat, and add curry paste. Cook until fragrant, 1 to 2 minutes. Add red onion and cook for 2 minutes. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir until well combined. Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper.
Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Divide noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for a little extra zing.

Nutrition Facts (per serving)

657	Calories
28g	Fat
70g	Carbs
35g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 657
% Daily Value *
Total Fat 28g	36%
Saturated Fat 20g	101%
Cholesterol 113mg	38%
Sodium 1861mg	81%
Total Carbohydrate 70g	25%
Dietary Fiber 3g	12%
Total Sugars 7g
Protein 35g
Vitamin C 21mg	105%
Calcium 104mg	8%
Iron 5mg	30%
Potassium 748mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.