Weeknight Thai Chicken Meatball Khao Soi.

 

Weeknight Thai Chicken Meatball Khao Soi (Quick & Cozy Version)

 

Weeknight Thai Chicken Meatball Khao Soi is a comforting, curry-coconut noodle soup inspired via the traditional Northern Thai dish, however simplified so it’s sensible for a hectic nighttime. It combines smooth hen meatballs, a aromatic coconut curry broth, smooth noodles, and crisp toppings for comparison. The flavors are heat, slightly spicy, citrusy, and creamy . This version keeps coaching green while nevertheless delivering intensity of taste. You can also load it up with extra greens, which works mainly properly in case you enjoy veggie-ahead meals.

Ingredients (Serves four)

For the Chicken Meatballs

500 g floor fowl

2 cloves garlic, minced

1 tablespoon grated ginger

2 tablespoons finely chopped cilantro (non-compulsory)

1 tablespoon soy sauce or fish sauce

1 teaspoon lime zest

1 egg

three tablespoons breadcrumbs or oats

Salt and black pepper to taste

For the Curry Broth

1 tablespoon oil (vegetable or coconut oil)

2–three tablespoons crimson curry paste

four hundred ml coconut milk (1 can)

2 cups fowl or vegetable broth

1 tablespoon soy sauce or fish sauce

1 teaspoon brown sugar or palm sugar

Juice of 1 lime

Noodles & Add-ins

250–three hundred g egg noodles or rice noodles

1 carrot, julienned

1 cup sliced bell peppers or green beans

 1 cup spinach or bok choy

Toppings

Crispy fried noodles (non-obligatory however conventional-fashion)

Fresh cilantro

Lime wedges

Sliced purple onion or shallots

Chili flakes or chili oil (optional)

Instructions

1. Prepare the Meatballs

In a big bowl, integrate floor fowl, garlic, ginger, cilantro, soy/fish sauce, lime zest, egg, breadcrumbs, salt, and pepper. Mix lightly until simply mixed; overmixing could make meatballs dense. Form small, chunk-sized balls—about 2–three cm extensive. Smaller meatballs prepare dinner quicker and are less complicated to eat in soup.

2. Brown the Meatballs

Heat a skillet over medium heat with a bit oil. Add meatballs in batches and prepare dinner until lightly golden on the outdoor, about 5–6 minutes. They do no longer need to be absolutely cooked via but because they will end inside the broth. Browning provides taste and facilitates them keep their shape.

Three. Start the Curry Base

In a huge pot, warmness oil over medium heat. Add the pink curry paste and stir for about 30–forty seconds till aromatic. This step “blooms” the spices and deepens the aroma. Pour in coconut milk slowly whilst stirring, then add the broth, soy/fish sauce, and sugar. Bring to a gentle simmer.

Four. Cook the Meatballs in the Broth

Transfer the browned meatballs into the simmering curry broth. Let them prepare dinner for eight–10 minutes till completely done and tender. Taste the broth and alter seasoning—upload more lime juice for brightness or a pinch of sugar if it feels too sharp.

Five. Add Vegetables and Noodles

Add carrots and bell peppers first for the reason that they take barely longer. After 2–three minutes, upload spinach or bok choy. Cook noodles separately consistent with package deal instructions, then divide them into serving bowls. (Cooking noodles one by one prevents the soup from getting cloudy or overly thick.)

6. Assemble the Bowls

Ladle the hot curry broth, meatballs, and vegetables over the noodles. Top with crispy noodles for crunch if you like. Garnish with cilantro, lime wedges, sliced onion, and chili flakes.

 Tips & Variations

Extra Veggies: Mushrooms, zucchini, or candy corn blend fantastically into the broth.

Milder Version: Use much less curry paste and add more coconut milk.

Vegetarian Twist: Swap fowl meatballs for chickpea or tofu balls and use vegetable broth.

Meal Prep: Meatballs may be made ahead and frozen, making this dish even faster on busy nights.

This weeknight Khao Soi balances creamy coconut richness with zesty lime and fresh herbs, providing you with a bowl that feels each comforting and colourful without requiring hours within the kitchen.