Thai chicken meatball noodle soup
A nice alternative to your classic Thai red curry, that only uses one pan! A big bowl of steaming curried soup packed full of crunchy veg and soft noodles.
SERVES: 3 (or 2 if you’re really hungry) | PREP & COOK: 30min
Ingredients
12 chicken meatballs
1 tbsp sesame oil
Inch of ginger finely chopped
2 garlic cloves finely chopped
2 spring onions diced
A small handful of tenderstem broc, cut into 2 inch pieces
1 carrot, cut into thin matchsticks,
2 boc choi, cut into inch pieces
Handful of baby corn, cut into 2 inch pieces
Handful of green beans cut in half
1 tbsp thai red paste
600ml of chicken stock (using one stock cube)
2tbsp crunchy peanut better
1 tin of coconut milk
3 tbsp soy sauce
200g dried egg noodles
1 lime juiced
Small handful of chopped corriander
2tsp honey
Method
In a deep frying pan, add the sesame oil over a medium to high heat. When hot add the chicken meatballs and brown all over for 5 minutes.
Add the garlic and ginger and cook for another minute. Add all the veg and fry for a couple of minutes.
Add the peanut butter, red thai paste, soy sauce, honey, coconut milk and stock. Stir well then add the spring onions. Cook for 10 minutes until the veg is cooked but still has a bite and the meatballs are cooked through.
Add the noodles to the pan and cook for 3-4 minutes or until tender.
Squeeze in the lime juice and sprinkle with corriander.