Best Thai Chicken Meatball Noodle Soup Recipes

THAI CHICKEN MEATBALL NOODLE SOUP

Thai Chicken Meatball Noodle Soup image

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.

Provided by lutzflcat

Time 1h5m

Yield 4

Number Of Ingredients 20

Ingredients

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
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

Steps:

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 : Calories 657.4 calories, Carbohydrate 69.8 g, Cholesterol 112.9 mg, Fat 28.3 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 20.2 g, Sodium 1861 mg, Sugar 6.5 g

THAI-INSPIRED CHICKEN MEATBALL SOUP

Thai-Inspired Chicken Meatball Soup image

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Provided by Ali Slagle

Categories dinner, lunch, weekday, poultry, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeño
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable or coconut oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

Steps:

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.