Thai Chicken Meatball Soup

Prep time: 10-15 minutes

Cook time: 20-25 minutes

Servings: 4 

A hearty and comforting bowl, combining flavourful meatballs and creamy coconut broth. Perfect for warming up while feeling satisfied.

INGREDIENTS

For the meatballs

• 400g ground chicken
• 1 garlic clove
• 2 green onions, chopped
• 1 small bunch of fresh cilantro, chopped
• A drizzle of Maison Orphée Toasted Sesame Oil
• Salt and pepper, to taste
• A drizzle of Maison Orphée Olive Oil

For the soup

• 2 tbsp (30ml) red curry paste
• 1 can (398ml) coconut milk
• 4 cups (1 liter) chicken broth
• 4 kale stalks, roughly chopped
• 1 tbsp (15ml) fish sauce
• 300g rice noodles
• Fresh cilantro, for garnish
• Lime wedges, for garnish
• A drizzle of Maison Orphée Spicy Olive Oil
• Sesame seeds, for garnish

INSTRUCTIONS

1. In a bowl, mix the ground chicken, garlic, green onions, cilantro, and a drizzle of sesame oil. Season with salt and pepper, and mix well. Form about 20 meatballs.

    

2. In a large pot, heat a drizzle of olive oil over medium-high heat. Brown the meatballs for about 2–3 minutes on each side. Remove and set aside.

    

3. In the same pot, add the red curry paste and cook for 1 minute, stirring. Pour in the coconut milk and chicken broth. Mix well and simmer for 5–10 minutes over low heat.

    

4. Meanwhile, bring water to a boil in another pot. Cook the rice noodles for 2–3 minutes or according to package instructions. Drain and set aside.

    

5. Add the kale to the soup and cook for about 5 minutes. Add the meatballs and simmer for another 2 minutes. Stir in the fish sauce and adjust seasoning to taste.

    

6. Divide the noodles into bowls. Pour the soup and meatballs over them. Garnish with fresh cilantro, lime wedges, green onions, a drizzle of spicy oil, and sesame seeds.