Thai Chicken Meatball Noodle Soup

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

Meatballs:

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

Soup:

• 1 tablespoon olive oil
• 2 tablespoons red curry paste, or more to taste
• cup sliced red onion
• 3 cups chicken stock
• 1 (14 ounce) can full-fat coconut milk
• 1 cups sliced bok choy
• 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

Step 1: Preheat the oven to 375F (190C). Line a rimmed baking sheet with parchment paper and set aside.

Step 2: In a large bowl, combine the ground chicken, bread crumbs, beaten egg, soy sauce, ginger, green onions, garlic, and red pepper flakes.

Step 3: Using a 2-teaspoon cookie scoop, form the mixture into 1-inch meatballs and place them on the lined baking sheet.

Step 4: Bake the meatballs in the preheated oven for about 12 minutes or until they are no longer pink in the center. Once cooked, remove from the oven and set aside.

Step 5: While the meatballs are baking, heat the olive oil in a large pot over medium heat. Add the red curry paste and cook for 1-2 minutes, until fragrant.

Step 6: Add the sliced red onion and cook for 2 minutes until softened.

Step 7: Stir in the chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey. Mix until everything is well combined. Bring the mixture to a boil.

Step 8: Once boiling, reduce the heat to medium and add the baked meatballs. Simmer the soup for 6-8 minutes until the meatballs are heated through. Season with salt and pepper to taste.

Step 9: In a large bowl, place the dried rice noodles and cover them with hot water. Let them soften for about 15 minutes, then drain well.

Step 10: Divide the noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for an added zing.

Nutrition Facts (per serving)

• Calories: 657
• Total Fat: 28g (36% DV)
• Saturated Fat: 20g (101% DV)
• Cholesterol: 113mg (38% DV)
• Sodium: 1861mg (81% DV)
• Total Carbohydrate: 70g (25% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 7g
• Protein: 35g (71% DV)
• Vitamin C: 21mg (23% DV)
• Calcium: 104mg (8% DV)
• Iron: 5mg (30% DV)
• Potassium: 748mg (16% DV)

* 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.