Next Post
Roasted Garlic Butter Chicken with Lemon Olive Dressing.
This post may contain affiliate links, please see our privacy policy for details.
Weeknight Thai Chicken Meatball Khao Soi. This northern Thai inspired noodle soup is the simplest weeknight dinner. Made with flavorful Thai curry paste, coconut milk, and plenty of fresh herbs and lime juice. Toss in seared gingery chicken meatballs and plenty of delicious egg noodles, it’s hard to beat the easy Thai inspired soup. It’s the perfect any night of the week dinner that’s made in 30 minutes, hearty, cozy, and healthy too.
Say hello to my personal favorite recipe of the week. This soup is a combination of everything I love most. It’s colorful, hearty, full of so many vegetables, has crispy (flavorful) chicken meatballs, noodles, and truly the most delicious soup broth. If I wasn’t making a million other things every single week I would be making this soup on repeat. It’s one of my favorites…probably should have saved it for a possible future cookbook but I simply had to share.
Sooo, hopefully, that lets you know just how excited I am. I know this soup is different, but I beg you to try it.
The background + inspiration.
First, I want to share the background on Khao Soi, in case you’re unfamiliar with it. It’s a soup from Northern Thailand made with very specific Thai curry paste giving the soup its unique rich flavor. Additionally, it’s made with creamy coconut milk, which makes this more like a curry…but yet it’s still soup. Well actually, it’s somewhere in between the two!
After reading up on Khao Soi, I discovered there are actually a few variations throughout different parts of Thailand. Some parts of the country will use rice noodles, while others use egg noodles. However, the broth remains the same…curry paste and coconut milk. You can read up on the history here, if you’d like.
So the inspiration? Of course, it’s once again my brother, Brendan. He’s traveled to Thailand a few times now and each time he brings me curry paste and noodles. It’s like winning the lottery, I love him so much for it. Praying he and Lyn’s head back soon because my stash is currently gone.
Anyway, this is their favorite soup. I’ve made a couple versions of it now, one you can find in the Half Baked Harvest Super Simple Cookbook. But I think today’s version might just be my favorite…
My point is, I just love the meatballs in this version, they’re such a fun twist.
Here is how you make Thai Khao Soy.
Going to put this right out there before getting into details, this is not an authentic Khao Soi. This is just my take, it’s similar but different.
Moving along, aside from cooking the noodles, this soup is made entirely in one pot. The meatballs are the exact same mix that I used for my ginger sesame meatballs…ground chicken, green onions, garlic, and ginger. Roll this all together, then pan-fry the meatballs in a bit of olive oil to get them nice and crispy on the outside. Toss in some baby bok choy, or other greens of your liking, and sear them until they are crisp. At this point, you’ll remove everything from the pot so that the meatballs and greens don’t overcook or lose their crispness.
Next, you’ll want to sauté the Thai red curry paste for a minute or two before adding in the liquids. This will activate the flavors in the curry paste and give you a richer tasting broth. Now, just add in all the liquid, stir back in the meatballs and bok choy, and simmer everything together for a few minutes. You want the meatballs to cook fully through and the flavors in the soup to meld together.
While that’s happening, boil some egg noodles (or use rice noodles if you are gluten free). By the time the noodles are ready, the soup will be too!
Let’s talk about the toppings.
Because they are the best part! Well, maybe not the best part, but they contribute so much to this soup.
I am not shy with my toppings, I really like to layer them on. Use ingredients you love most, but here are my recommendations…plenty of fresh Thai basil, a generous handful of thinly sliced green onions, some very thinly sliced shallots (bonus points if you fry the shallots in oil first), lots of fresh-squeezed lime juice, and lastly – chili oil…lots and lots of chili oil.
For the chili oil, I simply make up a quick homemade batch, but you can easily use store-bought too. And if you can’t find any Thai basil, regular Italian basil works as well.
And that’s it, simple, so much flavor, quick, easy, extra color, and insanely good!
I really can’t begin to express just how good. If you loved my Thai ramen or my coconut milk braised chicken, I think you’ll also greatly enjoy this. Similar(ish) flavors, but very different dishes.
The broth, the crispy meatballs, the noodles, the toppings…everything all together. It is the BEST. Creamy, hinted with ginger and garlic, a touch spicy, a touch sweet, herby, salty, so perfect. Yeah, I think that pretty much sums this up. So how about a cozy bowl of Khao Soi tonight? You only need thirty minutes.
You can do it!
If you make this Weeknight Thai Chicken Meatball Khao Soi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Weeknight Thai Chicken Meatball Khao Soi.
Servings: 6
Calories Per Serving: 636 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground chicken
- 2 green onions, finely, chopped, plus more for serving
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- black pepper
- 2 tablespoons extra-virgin olive oil
- 4 baby bok choy or 1 bunch kale, chopped
- 1/4 cup Thai red curry paste
- 2 (14-ounce) cans full-fat coconut milk
- 3 cups low-sodium chicken broth
- 3 tablespoons fish sauce (or low sodium soy sauce)
- 1 tablespoon honey
- 1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving
- 8 ounces egg or rice noodles
- sliced limes and thinly sliced shallots, for serving
- chili oil, for serving
Instructions
- 1. Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Toss in the bok choy and cook 2 minutes more, until just charred on the edges. Transfer everything to a plate.3. To the same pot, add the remaining 1 tablespoon oil, and the curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, chicken broth, fish sauce, and honey. Slide the meatballs and bok choy back into the soup. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the herbs. 4. Meanwhile, cook noodles according to package directions.5. Divide the noodles between bowls and ladle the soup over. Top each bowl as desired with basil, green onions, shallots, lime juice, and chili oil.
This post was originally published on January 22, 2020
Tieghan, this soup is incredible. I have made many, many of your recipes, and I think this has to be my favorite so far. The flavors that make up Thai cuisine are so complex – tangy, sweet, spicy, creamy – I think you captured the flavor profile perfectly. I never need to buy Thai take out again!
Wow I am so happy to hear that!! Thank you so much for trying this recipe, Alexandra! xTieghan
I made this at home, quick, easy and so delicious. A fav in my house now. Thank you from Australia. So easy to make and the flavour is so authentic. I added to the Thai flavour with extra coriander and lemongrass when I made the balls, only because I had them in the fridge.
Thank you so much Rochelle! I am really glad this recipe turned out so well for you! xTieghan
Would it work to use ground lamb for this recipe?
Thanks!
Hi Emily,
You could totally do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
My meatballs fell a little bit apart when trying to sear them. I removed them from the pot and put them on a baking sheet and broiled them to sear them and make them stay together. Is there a trick to getting them not to crumble in the pot?
Otherwise, easy and incredible!
Hi Christina,
Thanks so much for trying the recipe! Next time try putting the meatballs in the fridge for a bit before searing them. I hope this helps, please let me know if you have any other questions! xTieghan
This was sooooo good! My meatballs didn’t hold together very well, but I think I let them sit for too long and they were way too soft. Most of them turned out pretty well and the ones that fell apart didn’t affect the soup at all, only the presentation. The flavor of this soup is amazing and I’m shocked at how little time it took; it tastes like it took so much longer to simmer.
While I agree it took me longer than the stated prep time, maybe ten minutes longer, it didn’t matter to me – I might be a slow prepper. 🙂 The total time from start to finish was definitely worth it. This blows my Thai Ramen out of the water and it my new go-to. Thanks so much for creating and sharing! xo
Thank you so much for trying this Breanne!! I am really glad this turned out so well for you! xTieghan
I’m a little u see the weather and craving a soup like this. I do t have the red curry paste and can’t make it out to the store (Covid-19). Can I use curry powder as a substitute? How much would I use?
Hi Brittan,
You could use 1 teaspoon of curry. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What a hit! I brought some over to my daughter and her boyfriend and before I even made it home they were calling to see how to make it. I have a recipe box with only the best recipes so my daughter and I will say a recipe is “box worthy“ when we find it exceptional. When I answered the phone they were both yelling “Box Worthy!” I immediately went home and made a card. I love that you focus on flavor and now that I have your new book, I’m planning the next one. Sooooo gooood!
Aw that is so amazing!! Thank you so much Paula! I hope you continue to love my recipes and my book! xTieghan
Really easy to make and super tasty! My very picky one year old loved it.
Thank you so much Katie! xTieghan
Wow! Honestly, I predicted what this might taste like, and I was so wrong. Incredible. The amount of flavor blew my mind. Each bite is something new for your tastebuds. I added fresh jalapeño slices along with the other topping at the end. DEFINITELY recommend. I love this recipe so so much. Thank you!!!
I am so glad this turned out so amazing for you Christine!! Thank you so much for trying it!! xTieghan
I literally never rate or comment on anything. Ever. But this recipe was so good. I can’t get over it. 10/10 would make again.
Haha I am glad you commented on this one! Thank you so much for trying it! xTieghan
Hi! I wanted to thank you for this recipe. I’m a teenager, and my parents are both working from home so I’ve been taking up much of the cooking in my household during the pandemic. I made this on Friday, changed some things because of what I had on hand and had to make some substitutions (seared tofu instead of meatballs, different veggies, homemade coconut milk etc.), but my parents said it was one of the best things they’ve ever eaten. On the next family zoom call they volunteered me to make it for my entire extended family next time we can be together. Thank you so so much for this recipe, and I hope you and your family are safe and healthy!!
Hi Anna! I am really glad this turned out so well with substitutions! That is so great! I hope you are staying safe and healthy as well! xTieghan
Excellent! Love this soup! Would definitely vote for bok Choi over the kale I had and I think shiitakes would be an awesome addition! Love this one. I’m at a constant war on blandness with turkey or chicken meatballs and I liked these a lot.
Thank you so much Jade! I am so glad this turned out so well for you! xTieghan
This dish was one of my favorites From your recipes that I have made. I will def be making it again.
Love that! Thank you! xTieghan
This is one of my favorite of your recipes. I have made it 4 times in 4 weeks!
Wow that is so amazing! Thank you so much Brian! xTieghan
I used green curry paste and turkey broth since that’s what I had. This was AMAZING!
Thank you so much Rebecca! I am so happy to hear that! xTieghan