Authentic Thai Coconut Curry Noodle Soup with Flavorful Chicken Meatballs (Khao Soi Inspired)

Indulge in the rich, comforting embrace of homemade Thai Coconut Curry Noodle Soup, featuring succulent chicken meatballs and tender noodles bathed in a deeply flavorful broth. Even if you’re new to the world of curry or typically find it too spicy, this recipe is designed to captivate your taste buds with its balanced, aromatic profile. It’s wonderfully fragrant, incredibly hearty, and offers a gentle warmth rather than an overpowering heat, making it a perfect introduction to Thai cuisine. This is a dish that promises both comfort and an exciting culinary adventure right in your own kitchen.

While I wouldn’t claim to be a seasoned expert in Thai cooking, I’m certainly on a journey to explore its incredible depth and diversity. My discovery of this particular recipe at Half Baked Harvest immediately struck me as something special – a truly excellent rendition of a beloved classic. It quickly became a staple in my repertoire, and I’m excited to share my adaptation with you.

What is Khao Soi? The Heart of Thai Noodle Soup

This delectable dish is traditionally known as Khao Soi, a signature rich and comforting noodle soup that hails from the lush, mountainous region of Northern Thailand. It’s a culinary masterpiece celebrated for its complex layers of flavor. The magic truly begins with the aromatic red curry paste, which forms the foundation of its distinct taste. Combined with pungent garlic, spicy fresh ginger, and savory fish sauce, the broth becomes a symphony of traditional Thai flavors.

The signature creaminess that defines Khao Soi comes from the generous use of full-fat coconut milk, which imparts a luxurious texture and balances the spices. While Khao Soi is most commonly prepared with tender chicken, you’ll also find delicious variations featuring beef, each offering its own unique twist on this beloved soup. Our recipe captures the essence of this Northern Thai classic, making it accessible for home cooks while retaining its authentic charm.

Crafting the Flavorful Chicken Meatballs and Fresh Greens

Our journey to a perfect Thai Coconut Curry Noodle Soup begins with creating tender, aromatic chicken meatballs and preparing fresh, crisp greens. Here’s a closer look at the essential components:

Ground Chicken: For the most tender and flavorful meatballs, I recommend using a mix of ground chicken breast and thigh meat. While ground chicken breast is leaner, the natural richness and fat content from the thigh meat ensure the meatballs remain incredibly moist and tender when cooked, preventing them from drying out.
Green Onions: Finely chopped, green onions contribute a subtle oniony flavor with a hint of freshness. You can use both the white and green parts; remember that the white parts pack a stronger, more pungent punch, while the green tops offer a milder, grassier note. They add a crucial layer of allium flavor without being overpowering.
Fresh Ginger Root: Freshly grated ginger is indispensable here. It introduces a distinct, warm, spicy, and incredibly aromatic flavor that is far more complex and vibrant than its dried, ground counterpart. Grating it finely ensures its flavor is evenly distributed throughout the meatballs.
Garlic: Finely minced or grated garlic is key to building a robust flavor base. To achieve a smooth consistency and avoid unwanted chunks, I highly recommend using a garlic press or a cheese grater.
Freshly Ground Black Pepper: A simple seasoning that enhances all the other flavors, adding a subtle warmth.
Extra-Virgin Olive Oil: Used for browning the meatballs and sautéing the bok choy, a good quality olive oil adds a touch of richness. My preference is always for a single-source EVOO from Italy, as less processing typically means a healthier and more delicious oil.
Baby Bok Choy: These tender greens are a fantastic addition to the soup. Clean them thoroughly and trim the ends. You can halve them lengthwise or chop them into smaller, bite-sized pieces, depending on your preference. Baby bok choy is naturally sweeter and more tender than mature bok choy, and its mild flavor perfectly complements the curry broth.

Preparing Your Tender Chicken Meatballs

Making these succulent chicken meatballs is a simple yet crucial step to building the foundation of your soup’s flavor.

Begin by combining the ground chicken, finely chopped green onions, freshly grated ginger, minced garlic, and a generous pinch of black pepper in a medium-sized bowl.
Gently mix the ingredients until they are just combined. Overmixing can lead to tough meatballs, so handle with care.
Lightly coat your hands with a bit of olive oil – this prevents the meat from sticking and makes shaping easier. Then, roll the mixture into tablespoon-sized spheres.
A cookie scoop can be incredibly helpful for creating uniformly sized meatballs, ensuring even cooking.
This process should yield approximately 15 to 20 perfectly sized meatballs, ready for browning.

These chicken meatballs are seasoned to perfection with a delightful blend of fresh green onion, spicy ginger, and pungent garlic. Once shaped into small, uniform spheres, you’ll have a batch of approximately 15 to 20 flavorful morsels ready to infuse your soup with incredible taste and texture.

After the chicken meatballs are perfectly browned and lightly crisped in your Dutch oven or large pot, gently transfer them to a plate. This initial searing creates a delicious crust and locks in their juices, adding another layer of flavor.
Next, add the prepared baby bok choy directly to the flavorful drippings left in the pot. Cook just long enough for the bok choy to wilt and acquire a slight char on its edges, which intensifies its sweetness and adds a smoky depth.
Once the bok choy is perfectly cooked, transfer these tender veggies to the same plate to rest alongside the meatballs, ready to be reunited with the rich broth.

The Secret to a Deeply Flavorful Broth: Don’t Wash That Pot!

The golden rule for this recipe? Leave those delicious drippings in the pot! You’ll build the incredible curry broth directly on top of the flavorful remnants from browning the chicken meatballs and charring the bok choy. This ensures every ounce of flavor is captured and becomes an integral part of your rich, aromatic soup.

Essential Ingredients for a Perfectly Balanced Broth

The secret to this Thai Coconut Curry Noodle Soup lies in its wonderfully complex and balanced broth. Here are the star ingredients that make it shine:

Thai Red Curry Paste: This vibrant paste is the powerhouse of flavor. It’s typically crafted from a meticulous blend of dried red chilies (providing that characteristic warmth), garlic, fragrant lemongrass, earthy galangal, and other spices, often including shallots, coriander root, and aromatic makrut lime leaves. It definitely leans towards the spicy side due to the chilies. If you prefer less heat, feel free to reduce the amount used or seek out a brand that offers a mild version.
Full-Fat Coconut Milk: This is a non-negotiable ingredient for achieving the signature creamy texture and rich flavor of a traditional Thai curry. It’s important to use full-fat coconut milk, which is extracted from the mature flesh of coconuts, rather than lighter versions or coconut water. The higher fat content is what delivers that luxurious, velvety mouthfeel and balances the spicy and savory notes.
Chicken Stock or Broth: This provides the savory base for our soup. If you have some on hand, I always recommend using homemade chicken stock for its superior depth of flavor. However, a good quality store-bought chicken stock or broth will certainly yield delicious results.
Fish Sauce: Don’t let the name deter you! Fish sauce is a quintessential ingredient in Thai cuisine, providing a critical layer of umami. Made from fermented fish and salt (often anchovies, shrimp, or mackerel), it boasts a distinctive, complex flavor that is salty, savory, and subtly sweet, adding incredible depth without tasting overtly “fishy” in the final dish. It’s what makes Thai food truly sing!
Honey: Instead of refined sugar, a touch of honey is used to round out the flavors and add a subtle sweetness that balances the spice and acidity. It also contributes a delightful silky-smooth texture to the broth, making each spoonful even more enjoyable.

The Finishing Touches: Fresh Herbs and Garnishes

No Thai noodle soup is complete without fresh herbs and vibrant garnishes to brighten the dish and add layers of texture and flavor.

Fresh Cilantro: This herb offers a pungent, bright, lemony, and slightly peppery flavor. While some people have a genetic aversion to cilantro, its flavor mellows significantly when cooked, making it a wonderful addition to the finished soup. You can also offer it as a garnish for those who love its fresh bite.
Fresh Thai Basil: Also known as Holy Basil, fresh Thai basil possesses a distinct, strong flavor with alluring notes of anise and licorice. Its purple stems and narrower leaves distinguish it from regular sweet basil. If Thai basil is hard to find, sweet basil can be used as a suitable alternative, though the flavor profile will be slightly different.
Rice Noodles: These delicate noodles are the perfect vessel for soaking up all the rich broth. Cook them according to package directions to ensure they are tender but still have a pleasant chew. Egg noodles also make a great substitute if you prefer.
Limes: Cut into thin wedges, limes are essential for serving. A squeeze of fresh lime juice over your bowl brightens all the flavors, adding a necessary acidic counterpoint to the rich curry.
Shallots: Thinly sliced on the diagonal, shallots offer a milder, sweeter onion flavor than regular onions, making them an ideal garnish. You can serve them raw for a sharp crunch or quickly sauté them in a little oil for a softer, caramelized sweetness.
Chile Oil: For those who crave an extra kick, a drizzle of chile oil is the perfect addition. Be mindful, as it can be quite spicy, so add to taste!

In the same pot used for browning the meatballs and bok choy, add the remaining tablespoon of olive oil. Stir in the Thai red curry paste.
Cook the curry paste over medium heat for about 2 minutes, stirring constantly, until it becomes wonderfully fragrant and slightly darker. This step is crucial for deepening the flavor of the paste.
Pour in the full-fat coconut milk, chicken broth, fish sauce, and honey. Stir everything together until well combined, making sure to scrape up any flavorful bits from the bottom of the pot.
Carefully slide the browned chicken meatballs and charred baby bok choy back into the simmering broth.
Allow the soup to simmer gently over medium heat for approximately 6 to 8 minutes, or until the meatballs are thoroughly cooked through and the flavors have melded beautifully.
Remove the pot from the heat and stir in the fresh cilantro and Thai basil. The residual heat will gently wilt the herbs, infusing the soup with their vibrant freshness.

While the chicken meatballs are simmering in the flavorful broth, you’ll have just enough time to chop any remaining fresh herbs like cilantro and Thai basil, if you haven’t already. These fragrant additions are stirred in at the very end to preserve their bright, fresh taste and aroma, adding a vibrant finish to your soup.

While this Thai Coconut Curry Noodle Soup with Chicken Meatballs is remarkably streamlined, it’s important to note that it’s not strictly a one-pot meal.

For best results and perfect noodle texture, you’ll need to cook the rice noodles separately according to their package directions. This prevents them from becoming mushy in the broth and ensures each component shines.

Once cooked, divide the tender noodles evenly among your serving bowls. Then, ladle the rich, aromatic curry soup over them, ensuring each bowl gets a generous portion of the succulent chicken meatballs and tender bok choy. If your family has a particular fondness for noodles, consider preparing a bit extra – just in case! It’s always better to have more to go around.

Evenly divide the cooked rice noodles into individual serving bowls.
Generously ladle the fragrant soup over the noodles, making sure to include equal amounts of the flavorful chicken meatballs and tender baby bok choy in each bowl.
Garnish each bowl as desired with fresh torn basil leaves, vibrant sliced green onions, crunchy thinly sliced shallots, and a squeeze of fresh lime juice to brighten the flavors.
For an added layer of heat and a beautiful sheen, sprinkle a small amount of chile oil over the top, if extra spiciness is desired.

An extra bonus: thanks to the use of rice noodles, this Thai Coconut Curry Noodle Soup with Chicken Meatballs is naturally gluten-free, making it a wonderful option for those with dietary sensitivities!

A Weeknight Wonder: Quick and Easy Thai Coconut Curry Noodle Soup

This Thai Coconut Curry Noodle Soup with Chicken Meatballs is not just delicious; it’s an absolute lifesaver for busy weeknights. The entire meal can be on your table in well under an hour, making it a fantastic alternative to takeout.

Prepare to amaze your family with this seemingly complex yet surprisingly simple dish. They’ll be convinced you’re a culinary magician, effortlessly whipping up an authentic Thai feast in record time!

5 from 1 vote

Thai Coconut Curry Noodle Soup with Chicken Meatballs (Khao Soi Style)

Adapted from Half Baked Harvest

Packed with juicy, flavorful chicken meatballs seasoned with ginger and garlic, this Thai Coconut Curry Noodle Soup is a comforting masterpiece. The charred baby bok choy and tender rice noodles are enveloped in a rich, aromatic broth of creamy coconut milk and savory chicken stock. It’s a culinary winner, offering a taste of Northern Thailand in an easy-to-make weeknight meal.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6 servings

Author Rosemary Stelmach

Ingredients

16
ounces
ground chicken
2
green onions, finely chopped
(plus more for serving)
1
inch
fresh ginger root, grated
1
garlic clove, grated or minced
freshly ground black pepper
3
tablespoons
extra-virgin olive oil, divided
4
baby bok choy, cleaned with ends trimmed
(halved lengthwise or cut into small portions)
1/4
cup
Thai red curry paste
2
(14-ounce) cans full-fat coconut milk
3
cups
chicken stock or broth
3
tablespoons
fish sauce
1
tablespoon
honey
1/4
cup
fresh cilantro, chopped
(plus more for serving)
1/4
cup
fresh Thai (or regular) basil, chopped
(plus more for serving)
8
ounces
rice noodles, cooked according to package directions
(or egg noodles)
sliced limes and thinly slice shallots, for serving
(shallots can be sautéed in oil, if preferred)
chile oil, for serving
(optional, can be very spicy)

Instructions

Combine the ground chicken, finely chopped green onions, grated fresh ginger, minced garlic, and a pinch of freshly ground black pepper in a medium-sized bowl. Mix gently until just combined, being careful not to overmix. Lightly coat your hands with a bit of olive oil and roll the mixture into tablespoon-sized spheres. You should yield about 15 to 20 meatballs.
Heat a large Dutch oven or pot over medium-high heat and add 2 tablespoons of the olive oil. Once the oil shimmers, add the chicken meatballs and sear them until they are beautifully crisp and golden brown, approximately 4 to 5 minutes, turning them 2 to 3 times to ensure even browning. Transfer the browned meatballs to a large plate. Next, add the prepared baby bok choy to the flavorful drippings in the pot and cook for about 2 minutes more, just until the edges are slightly charred and the bok choy is tender-crisp. Transfer the bok choy to the plate with the meatballs.
In the same pot (do not clean it), add the remaining tablespoon of olive oil and the Thai red curry paste. Cook over medium heat for about 2 minutes, stirring constantly, until the paste is highly fragrant. Stir in the full-fat coconut milk, chicken broth, fish sauce, and honey until well combined. Return the browned meatballs and charred bok choy to the pot with the broth. Bring to a gentle simmer over medium heat and continue to cook for about 6 to 8 minutes, or until the meatballs are fully cooked through. Remove the pot from the heat and stir in the fresh chopped cilantro and Thai basil.
Divide the separately cooked rice noodles evenly among individual serving bowls. Ladle the aromatic soup over the noodles, ensuring each bowl receives a generous portion of chicken meatballs and bok choy. Garnish each serving as desired with additional torn basil leaves, sliced green onions, thinly sliced shallots, and a squeeze of fresh lime juice. If you enjoy extra heat, a small drizzle of chile oil can be added.

Recipe Notes

The fish sauce and curry paste contribute a significant amount of savory flavor, often negating the need for additional salt. We recommend tasting the finished soup and then seasoning with salt if necessary, to your personal preference.

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