Gluten-free doesn’t have to mean the same old things on repeat. Spice it up with this Thai dish! For a milder family meal, start with less curry paste. (Recipe adapted from Tieghan Gerard, Half Baked Harvest.)
PrintThai Chicken Meatball Khao Soi
(No Ratings Yet)
Loading…
Gluten-free doesn’t have to mean the same old things on repeat. Spice it up with this Thai dish! For a milder family meal, start with less curry paste. (Recipe adapted from Tieghan Gerard, Half Baked Harvest.)
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
- 1 pound ground chicken
- 2 scallions, chopped
- 1 tablespoon grated ginger
- 1 minced garlic clove
- black pepper
- 3 tablespoons olive oil, divided
- 4 baby bok choy, chopped
- 2–4 tablespoons gluten-free red curry paste
- 2 cans (14 ounces each) coconut milk
- 3 cups gluten-free chicken broth
- 3 tablespoons gluten-free fish sauce
- 1 tablespoon honey
- 8 ounces gluten-free rice noodles
- 1/4 cup chopped cilantro
- 1/4 cup chopped basil
- Lime wedges and sliced shallot
Instructions
- Mix chicken, scallions, ginger, garlic, and pepper. Shape into 18 small meatballs.
- Brown meatballs in 2 tablespoons oil, turning. Add bok choy briefly; transfer both to a plate.
- Heat remaining oil with curry paste for 1 minute. Add coconut milk, broth, fish sauce, and honey. Return meatballs and greens. Simmer until meatballs reach 165 degrees Fahrenheit.
- Cook noodles separately according to package directions. Divide among bowls, add soup, and finish with herbs, lime, and shallot.
