When I think of comfort food, Thai Chicken Meatball Khao Soi always comes to mind. This dish is like a warm hug on a chilly evening, combining tender chicken meatballs with a rich coconut curry soup.
It’s perfect for those busy weeknights when you want something quick yet impressive.
With its vibrant flavors and inviting aroma, this recipe is sure to win over your family and friends.
Plus, it’s a fantastic way to explore Thai cuisine without stepping out of your kitchen. Let’s dive into this delightful culinary adventure together!
Why You’ll Love This Thai Chicken Meatball Khao Soi
This Thai Chicken Meatball Khao Soi is a game-changer for your dinner routine.
It’s not just about the incredible taste; it’s also about the ease of preparation.
In under an hour, you can whip up a dish that feels gourmet.
The combination of savory meatballs and creamy coconut broth will have everyone asking for seconds.
Trust me, this recipe is a surefire way to impress without the stress!
Ingredients for Thai Chicken Meatball Khao Soi
Creating the perfect Thai Chicken Meatball Khao Soi starts with gathering the right ingredients.
Here’s what you’ll need:
Ground chicken: The star of the dish, providing a tender and juicy base for the meatballs.
Breadcrumbs: These help bind the meatballs together, ensuring they hold their shape while cooking.
Fresh cilantro: Adds a burst of freshness and a hint of herbal flavor that complements the dish beautifully.
Garlic: A must-have for depth and aroma, infusing the meatballs with savory goodness.
Fresh ginger: Offers a warm, zesty kick that brightens the overall flavor profile.
Soy sauce: Provides umami and saltiness, enhancing the taste of the meatballs.
Fish sauce: A staple in Thai cooking, it adds a unique depth and complexity to the broth.
Lime juice: Brings acidity and brightness, balancing the richness of the coconut milk.
Red curry paste: The heart of the Khao Soi, delivering a spicy and aromatic punch.
Salt and black pepper: Essential seasonings to elevate the flavors of the meatballs.
Vegetable oil: Used for browning the meatballs, adding a nice crisp texture.
Chicken broth: The base of the soup, providing a savory foundation for the coconut milk.
Coconut milk: This creamy ingredient makes the soup rich and indulgent, a hallmark of Thai cuisine.
Brown sugar: A touch of sweetness to balance the spices and acidity in the soup.
Egg noodles or rice: The perfect vehicle for soaking up that delicious broth.
Garnishes: Fresh cilantro, lime wedges, and chopped green onions add color and freshness to your dish.
For exact measurements, check the bottom of the article where you can find everything available for printing.
Feel free to get creative! You can substitute ground turkey or pork for the chicken, or add a splash of lime juice to the soup just before serving for an extra zing.
How to Make Thai Chicken Meatball Khao Soi
Making Thai Chicken Meatball Khao Soi is a delightful journey that fills your kitchen with mouthwatering aromas.
Let’s break it down step by step, ensuring you create a dish that’s as delicious as it is satisfying.
Step 1: Preheat the Oven
Start by preheating your oven to 400°F.
This step is crucial for even cooking.
A hot oven ensures that your meatballs brown nicely, locking in those juicy flavors.
Step 2: Prepare the Meatball Mixture
In a large bowl, combine the ground chicken, breadcrumbs, cilantro, garlic, ginger, soy sauce, fish sauce, lime juice, red curry paste, salt, and pepper.
Mix everything until well combined.
Each ingredient plays a role: the breadcrumbs bind, while the spices and herbs infuse flavor.
Don’t be shy—get in there with your hands for the best results!
Step 3: Form the Meatballs
Now, it’s time to shape your mixture into meatballs.
Aim for about 1 inch in diameter.
This size ensures they cook evenly.
If you find the mixture sticky, wet your hands slightly to make rolling easier.
Step 4: Brown the Meatballs
Heat vegetable oil in a large oven-safe skillet over medium heat.
Add the meatballs in batches, cooking until they’re browned on all sides, about 5 minutes.
Browning adds depth and flavor, creating a beautiful crust that enhances the overall dish.
Step 5: Bake the Meatballs
Once browned, transfer the skillet to your preheated oven.
Bake for 10-12 minutes, or until the meatballs are cooked through.
To check for doneness, cut one open; it should be no longer pink inside.
Step 6: Prepare the Khao Soi Soup
While the meatballs are baking, let’s whip up the Khao Soi soup.
In a large pot, combine chicken broth, coconut milk, red curry paste, soy sauce, fish sauce, lime juice, and brown sugar.
Bring it to a simmer over medium heat and let it cook for about 10 minutes.
This mixture is where the magic happens, creating a rich, creamy base that’s bursting with flavor.
Step 7: Combine and Serve
Once the meatballs are done, add them to the soup and stir gently to combine.
Serve hot over cooked egg noodles or rice.
Don’t forget to garnish with fresh cilantro, lime wedges, and chopped green onions.
These finishing touches elevate the dish, adding color and freshness that’s simply irresistible.
Tips for Success
Use fresh ingredients for the best flavor, especially herbs and spices.
Don’t skip the browning step; it adds a rich depth to the meatballs.
Adjust the spice level by adding more or less red curry paste to suit your taste.
For a creamier soup, let the coconut milk simmer a bit longer.
Garnish generously; it makes a big difference in presentation and taste!
Equipment Needed
Large mixing bowl: Essential for combining the meatball ingredients. A sturdy alternative is a deep plate.
Oven-safe skillet: Perfect for browning and baking meatballs. If you don’t have one, use a regular skillet and transfer to a baking dish.
Large pot: Necessary for simmering the Khao Soi soup. A Dutch oven works great too!
Variations
Spicy Kick: Add extra red curry paste or a dash of chili flakes for a fiery version of Khao Soi.
Protein Swap: Substitute ground turkey or pork for a different flavor profile while keeping it delicious.
Vegetarian Option: Use plant-based ground meat or chickpeas to create a meatless version that’s equally satisfying.
Low-Carb Twist: Serve the soup over zucchini noodles or cauliflower rice for a lighter, low-carb meal.
Herb Variations: Experiment with different herbs like basil or mint for a unique twist on the traditional cilantro garnish.
Serving Suggestions
Pair with crispy spring rolls for a delightful appetizer that complements the soup.
Serve alongside a refreshing Thai salad with lime dressing to balance the richness.
Enjoy with a cold Thai iced tea or a light beer to enhance the flavors.
For presentation, use vibrant bowls and garnish generously with lime wedges and cilantro.
FAQs about Thai Chicken Meatball Khao Soi
Can I make Thai Chicken Meatball Khao Soi ahead of time?
Absolutely! You can prepare the meatballs and soup in advance. Just store them separately in the fridge. When you’re ready to serve, reheat the soup and add the meatballs for a quick meal.
What can I substitute for ground chicken?
If you’re looking for alternatives, ground turkey or pork works wonderfully. You can even try plant-based ground meat for a vegetarian option that still packs a punch!
How spicy is this dish?
The spice level can vary based on the amount of red curry paste you use. If you prefer a milder flavor, start with less and adjust to your taste. You can always add more heat later!
Can I freeze leftovers?
Yes, you can freeze the soup and meatballs! Just make sure to store them in airtight containers. When you’re ready to enjoy, thaw and reheat for a comforting meal.
What should I serve with Thai Chicken Meatball Khao Soi?
This dish pairs beautifully with crispy spring rolls or a light Thai salad. A refreshing drink like Thai iced tea or a light beer complements the flavors perfectly!
Final Thoughts
Cooking Thai Chicken Meatball Khao Soi is more than just preparing a meal; it’s an experience that brings joy and warmth to your kitchen.
The rich, aromatic broth and tender meatballs create a symphony of flavors that dance on your palate.
Each bowl is a reminder of the comfort food we crave, perfect for sharing with loved ones.
Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress.
So roll up your sleeves, embrace the process, and savor the delightful journey of creating this Thai masterpiece!
A flavorful Thai dish featuring chicken meatballs served in a rich coconut curry soup.
Ingredients
Scale
1 pound ground chicken
1/4 cup breadcrumbs
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon lime juice
1 teaspoon red curry paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
4 cups chicken broth
1 can (13.5 ounces) coconut milk
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 tablespoon chopped fresh cilantro (for garnish)
Lime wedges (for serving)
Chopped green onions (for garnish)
Egg noodles or rice (for serving)
Instructions
Preheat the oven to 400°F.
In a large bowl, combine ground chicken, breadcrumbs, cilantro, garlic, ginger, soy sauce, fish sauce, lime juice, red curry paste, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter.
Heat vegetable oil in a large oven-safe skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5 minutes.
Transfer the skillet to the oven and bake for 10-12 minutes, or until cooked through.
While the meatballs are baking, prepare the Khao Soi soup. In a large pot, combine chicken broth, coconut milk, red curry paste, soy sauce, fish sauce, lime juice, and brown sugar. Bring to a simmer over medium heat and cook for 10 minutes.
Once the meatballs are done, add them to the soup and stir to combine.
Serve hot over cooked egg noodles or rice, garnished with fresh cilantro, lime wedges, and chopped green onions.
Notes
For added flavor, consider adding a splash of lime juice directly to the soup just before serving.
You can substitute ground turkey or pork for the chicken for a different taste.
If you prefer a spicier dish, add more red curry paste or a dash of chili flakes to the soup.
