Chicken Meatball Soup with Rice Noodles

Name: Chicken Meatball Soup with Rice Noodles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 1 pound ground chicken; 1 piece large egg, beaten; 0.5 cup plain panko bread crumbs; 2 tsp low-sodium soy sauce; 1.5 tsp finely grated fresh ginger; 2 piece medium green onions, finely chopped; 2 clove garlic, finely chopped; 0.25 tsp crushed red pepper flakes, or more to taste; 1 tbsp olive oil; 2 tbsp red curry paste, or more to taste; 0.75 cup sliced red onion; 3 cup chicken stock; 1 can full-fat coconut milk; 1.5 cup sliced bok choy; 0.25 cup chopped cilantro; 3 tbsp fish sauce; 2 tsp honey; salt; ground black pepper; 1 pack dried rice noodles; 4 wedge fresh lime

Soup

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Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This chicken meatball noodle soup is a flavorful and comforting dish, perfect for a chilly evening. I've been making this recipe for years, and it's always a hit! The combination of tender chicken meatballs, fragrant red curry, and soft rice noodles creates a delightful harmony of textures and tastes. The addition of coconut milk adds a creamy richness, while the fish sauce and lime wedges provide a tangy and savory balance. It's a relatively quick meal to prepare, making it ideal for busy weeknights. Feel free to adjust the amount of red pepper flakes to your liking for a spicier kick!

Ingredients (21 ingredients)

1 pound ground chicken
1 piece large egg, beaten
0.5 cup plain panko bread crumbs
2 tsp low-sodium soy sauce
1.5 tsp finely grated fresh ginger
2 piece medium green onions, finely chopped
2 clove garlic, finely chopped
0.25 tsp crushed red pepper flakes, or more to taste
1 tbsp olive oil
2 tbsp red curry paste, or more to taste
0.75 cup sliced red onion
3 cup chicken stock
1 can full-fat coconut milk
1.5 cup sliced bok choy
0.25 cup chopped cilantro
3 tbsp fish sauce
2 tsp honey
salt
ground black pepper
1 pack dried rice noodles
4 wedge fresh lime

Preparation (10 steps)

Prepare the baking sheet

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside.

Combine meatball ingredients

Combine 1 pound ground chicken, ½ cup plain panko bread crumbs, 1 large egg (beaten), 2 teaspoons low-sodium soy sauce, 1 ½ teaspoons finely grated fresh ginger, 2 medium green onions (finely chopped), 2 cloves garlic (finely chopped), and ¼ teaspoon crushed red pepper flakes in a large bowl. Mix well.

Shape the meatballs

Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet.

Bake the meatballs

Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside.

Chop red onion

Thermomix® Setting

3 sec/Speed 5

Add ¾ cup sliced red onion to the mixing bowl and chop. 3 Sec./Stufe 5

Sauté red onion and curry paste

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tablespoon olive oil and 2 tablespoons red curry paste to the mixing bowl and sauté. 3 Min./120°C/Stufe 1

180

Add remaining soup ingredients

Thermomix® Setting

10 sec/Speed 3

Add 3 cups chicken stock, 1 (14 ounce) can full-fat coconut milk, 1 ½ cups sliced bok choy, ¼ cup chopped cilantro, 3 tablespoons fish sauce, and 2 teaspoons honey to the mixing bowl. Stir until well combined. 10 Sec./Stufe 3

Cook the soup

Thermomix® Setting

8 min/212°F/Speed 1 100

Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper. 8 Min./100°C/Stufe 1

480

Prepare rice noodles

Place 1 (8 ounce) package dried rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.