Description
This easy weeknight version of Thai Khao Soi features juicy chicken meatballs simmered in a rich, creamy coconut curry broth. Paired with noodles and fresh toppings, it’s a comforting and flavor-packed dinner made simple—perfect for busy nights!
Ingredients
For the Chicken Meatballs:
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1 lb ground chicken
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2 cloves garlic, minced
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1 green onion, finely chopped
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1 tsp grated ginger
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1 tbsp fish sauce or soy sauce
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1/4 cup breadcrumbs
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Salt & pepper, to taste
For the Curry Broth:
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1 tbsp oil
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2 tbsp red curry paste
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1 tsp turmeric
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1 can (14 oz) coconut milk
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2 cups chicken broth
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1 tbsp soy sauce
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1 tsp brown sugar
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Juice of 1 lime
For Serving:
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8 oz egg noodles or ramen noodles, cooked
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Pickled red onions (optional)
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Fresh cilantro and lime wedges
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Crispy shallots or fried noodles (optional topping)
Instructions
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Make the Meatballs:
Mix all meatball ingredients in a bowl. Form into small balls. In a large pot or skillet, heat a little oil and brown meatballs on all sides until cooked through. Set aside. -
Prepare the Curry Broth:
In the same pot, heat oil and sauté curry paste and turmeric for 1–2 minutes. Stir in coconut milk, chicken broth, soy sauce, and brown sugar. Bring to a simmer. -
Simmer Meatballs:
Add cooked meatballs to the broth and simmer for 10–15 minutes to absorb flavors. -
Assemble the Bowls:
Place cooked noodles in bowls. Ladle over the curry broth and meatballs. Top with cilantro, pickled onions, lime wedges, and crispy shallots if desired.
Notes
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Adjust the spice level by using more or less curry paste.
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Make it gluten-free with tamari and rice noodles.
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Add vegetables like baby spinach, bok choy, or mushrooms for extra nutrition.
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Meatballs can be made ahead and frozen for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 510kal
- Sugar: 5g
- Sodium: 570mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g