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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.
I’ve made the meatballs ahead for next week, when I will only have a stovetop and need to cater to multiple different food allergies and distinct preferences. So although I haven’t tried this yet, I want to say THANKS for providing such great possibilities so I can meet so many dietary needs and preferences. In another week, when our visiting family members and friends return after a few days away, I will make another of your Thai recipes that I already know that we love. Thank you!
Hey Jacquie,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
This was great! I read through comments before about meatballs falling apart and added a bit of olive oil to increases the fat (was using lean Turkey). Cooked it in my wok after making the oil very hot and didn’t have any issues with them falling apart. Definitely a keeper.
Hey there,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
This is so yummy !! . but next time I think I will add some chilly flakes to chicken balls as found them a bit bland
Hey Emma,
Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan
We LOVED this. It seemed to take forever to find a week when my local grocery had both ground chicken and baby bok choy in stock, but when I finally snagged both this was simple, straight forward and incredibly delicious. I used glass noodles because I love them and don’t buy them often enough. It was my first time cooking with bok choy, which I was surprised taste a lot like a very mild celery. This will be in regular rotation at my house. Thanks for posting it!
Hey Robin,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
This was amazingly delicious!
Hey Sonali,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
This was so good?
Hey Melanie,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan
This recipe was a winner! I lost track of time and was in a rush to get dinner going this evening. I found this recipe and had everything on hand for it. My husband who hates anything with ground chicken absolutely loved this meal. It was quick and so delicious!
Hey Barbara,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
Flavours are great, but my meatballs all fell apart.
Hey Kate,
So sorry to hear this. Was there anything you may have adjusted in the recipe? Let me know how I can help! xTieghan
Add 1/2 cup breadcrumbs, 1 egg and 1/8 cup milk. You will have very tender meatballs…
I made this soup for the first time tonight and loved it. It’s so easy and quick to make and has so much flavor. It came together much faster than I thought for the first time making this dish.
Hey Sarah,
I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! ?Tieghan
Delicious and easy!
Thanks so much Elizabeth! xTieghan
One of my favorite recipes ever! I have made it a few times before leaving a comment. I also found the meatballs only slightly bland, so I added extra pepper, ginger, and scallions. Other that that the recipe is absolute perfection! The broth is rich, yet completely fresh and delicious! My family also loved it!
Hey Jenn,
Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan
Just absolutely amazing. Cannot recommend enough. The fresh ginger in the meatballs is definitely necessary too.
Hey Marisa,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
I made this one Sunday, delicious, no need to pick up Thai Tom Kha anymore! I did modify the meatballs and added an egg and bread crumbs to insure the meatballs held together. I love reading your recipes and I look forward to trying many more.
Hey Connie,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
Is it not necessary to put egg or breadcrumbs in the meatballs?
Hey Julie,
Correct:) You can follow the recipe as is! xTieghan
Julie, an egg and breadcrumbs will keep your meatballs together and tender. Ground meat absolutely needs something to keep it together.
This was so delish!! The broth was super yummy !
Hey Maggie,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
The meatballs need some salt or fish sauce but the dish was still delicious
Thanks Dom! xTieghan