By This Weeknight Thai Chicken Meatball Khao Soi balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Weeknight Thai Chicken Meatball Khao Soi captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Weeknight Thai Chicken Meatball Khao Soi becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chicken Meatballs:
1 pound ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese (optional)
1 tablespoon ginger, finely grated
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes (optional, for heat)
1 egg, beaten
Salt and pepper, to taste
1 tablespoon vegetable oil (for frying)
For the Soup Broth:
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, finely grated
1 tablespoon red curry paste
1 can (14 oz) coconut milk
3 cups chicken broth (low sodium)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper, to taste
For the Noodles and Toppings:
6 oz egg noodles (or any preferred noodles)
Fresh cilantro, chopped, for garnish
Lime wedges, for garnish
Sliced green onions, for garnish
Chopped peanuts, for garnish (optional)
Chili oil or crispy fried shallots (optional, for garnish)
PREPARATION STEPS
Make the Chicken Meatballs:
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan (if using), ginger, garlic, soy sauce, coriander, cumin, turmeric, red pepper flakes, egg, salt, and pepper.
Mix well until all ingredients are fully combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the meatballs and cook for about 6-8 minutes, turning them occasionally, until browned and cooked through. Remove from the skillet and set aside.
Prepare the Soup Broth:
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook for about 3-4 minutes, until softened and fragrant.
Stir in the red curry paste and cook for an additional 1 minute.
Pour in the coconut milk, chicken broth, soy sauce, fish sauce, lime juice, brown sugar, turmeric, coriander, cumin, and red pepper flakes. Stir to combine and bring the mixture to a simmer.
Let the broth simmer for about 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Cook the Noodles:
While the broth simmers, cook the egg noodles according to the package instructions. Drain and set aside.
Assemble the Soup:
Once the broth is ready, carefully add the cooked chicken meatballs to the soup. Let them simmer in the broth for about 5 minutes to heat through.
Add the cooked noodles to the broth and stir gently to combine.
Serve:
Ladle the soup into bowls, ensuring each bowl has a good amount of noodles, meatballs, and broth.
Garnish with fresh cilantro, lime wedges, sliced green onions, and chopped peanuts (if using). For an extra kick, drizzle with chili oil or top with crispy fried shallots.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
