Description
A creamy, aromatic Thai-style soup featuring tender chicken meatballs, coconut milk, and a zingy lime finish. Perfectly balanced between savory, spicy, and sour.
Ingredients
Scale
- 1 lb ground chicken
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken broth
- 2 tbsp red curry paste
- 1 stalk lemongrass, bruised
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- Fresh cilantro and scallions for garnish
- 1 tbsp vegetable oil
Instructions
- Mix ground chicken with half the minced garlic and ginger; roll into 1-inch meatballs.
- Heat oil in a large pot and sear meatballs until golden brown on all sides; remove and set aside.
- Sauté the remaining garlic, ginger, and red curry paste with the lemongrass for 1 minute until fragrant.
- Pour in coconut milk and chicken broth, bringing the mixture to a gentle simmer.
- Add the meatballs back into the pot and poach for 6-8 minutes until cooked through.
- Remove from heat and stir in fish sauce and lime juice.
- Ladle into bowls and garnish with fresh cilantro and sliced scallions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired