Thai chicken meatballs

 Thai Chicken Meatball Khao Soi

Ingredients:

1 pound ground chicken

2 green onions, finely chopped, plus more for serving

1 inch fresh ginger, grated

1 clove garlic, minced or grated

Black pepper

2 tablespoons extra-virgin olive oil

4 baby bok choy or 1 bunch kale, chopped

1/4 cup Thai red curry paste

2 (14-ounce) cans full-fat coconut milk

3 cups low-sodium chicken broth

3 tablespoons fish sauce (or low sodium soy sauce)

1 tablespoon honey

1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving

8 ounces egg or rice noodles

Sliced limes and thinly sliced shallots, for serving

Chili oil, for serving

Instructions:

In a bowl, mix the chicken, green onions, ginger, garlic, and a pinch of pepper. Form into tablespoon-size balls.

Heat a large pot with oil over medium-high. Sear meatballs until crisp, about 4-5 minutes, turning occasionally. Add bok choy and cook until charred on the edges. Transfer to a plate.

In the same pot, cook curry paste in oil until fragrant. Add coconut milk, chicken broth, fish sauce, and honey. Return meatballs and bok choy to the pot. Simmer until meatballs are cooked through.

Cook noodles as per package instructions.

Serve soup over noodles