OMG.
It’s 100% still soup season and this one is going to knock you straight to the floor. It’s rich, it’s slurpy, it’s decadent, it’s comforting, it’s easy. You shall sing its praises, I tell you!
We’ll make some meatballs. Some herby, garlicky, gingery chicken meatballs. You can always sub turkey or beef if you want. I just love how delicate the chicken flavor is here. But you fly!
A bit of panko, parmesan, cilantro and mint. Set for life. Or dinner.
Let’s brown them up! They don’t have to cook all the way through (hold your horses, I’m not finished with this dang sentence yet), because we’ll nestle them back into the soup while the noodles cook in a little bit. No need to alert the authorities.
Yet.
You GUYS. It’s red Thai curry paste + plus garlic and ginger + stock and coconut milk + fish sauce + Thai noodles + meatballs. Pure deliciousness and ridiculousness. You can even make the meatballs in the morning, then just whip up the soup in a jiff later on! It has all the richness you get in a restaurant, but way stripped back. We like it. We love it. We want some more of it.
The noodles really absorb the liquid over time, so add another cup of stock if you feel like it needs it. A good tailoring is mighty fine!
Garnish with plenty of lime juice, cilantro and scallions. More mint. A splash of soy sauce if you fancy. Some dang chili crisp. This is when the world opens up to you. This is it.
But I’m not dramatic about it or anything.
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Ingredients
- 1 pound ground chicken
- 3 cloves grated garlic
- 1 tsp grated ginger root
- 1 tsp lime zest
- 3 Tbs. chopped mint
- 3 Tbs. chopped cilantro
- 1/3 cup panko
- 1/4 cup parmesan cheese
- Pinch of salt
- 1/2 pound pad Thai noodles
- 3 Tbs. Red Thai curry paste
- 2 cloves chopped garlic
- 1 inch ginger root, chopped
- 5 cups chicken stock
- 1 (13.5 oz) can coconut milk
- Tbs. Fish sauce
- 1 red bell pepper, diced
- Juice from a lime
- Extra cilantro, mint and sliced scallions, for garnish
Instructions
- In a large mixing bowl combine the chicken, grated garlic and ginger, lime zest, chopped herbs, panko and parmesan cheese. Season with a good pinch of salt and mix with your hands, forming medium sized meatballs. (I got ten out of the mix.)
- In a large soup pot, add a Tbs. of olive oil. Add the meatballs in a single layer and let them sear for three minutes. Glently flip and let them sear another two. Once browned all over, remove from teh pan and set aside.
- To the pot, add the curry paste and press down with a wooden spoon, letting it bloom. Add the chopped garlic and ginger and let it sizzle together about a minute. (Add a splash of water if needed.) Then add the stock, coconut milk and fish sauce. Bring to a light boil and add the diced bell pepper and noodles. Let this simmer for two minutes so the noodles can begin to soften, then add the meatballs back in. Simmer another five or so minutes, until the noodles are toothy but tender.
- Off the heat, check for saltiness. Need a pinch? Add a little bit. Garnish with extra cilantro, mint, scallions and squeeze a good bit of lime juice over it all. Perfect.
- Serve 6.
And a video for you!
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