Thai Chicken Meatball Noodle Soup Food

THAI CHICKEN MEATBALL NOODLE SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside.
• Combine ground chicken, bread crumbs, egg, soy sauce, ginger root, green onions, garlic, and red pepper flakes in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet.
• Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside.
• Heat olive oil in a large pot over medium heat, and add curry paste. Cook until fragrant, 1 to 2 minutes. Add red onion and cook for 2 minutes. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir until well combined. Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper.
• Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Divide noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for a little extra zing.

CHICKEN MEATBALL AND NOODLE SOUP

Steps:

• In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350°F for 15 minutes turning once. Let drain on paper towels.
• Meanwhile in Dutch oven heat oil (medium high).
• Cook leeks and garlic about 3 minutes or until soft.
• Add stock and vegetables, dill and gingerroot and bring to boil.
• Reduce heat and simmer for 5 minutes.
• Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.
• Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving).
• Soup can be cooled and frozen in airtight containers up to 2 weeks.

THAI CHICKEN NOODLE SOUP

Steps:

• Bring the chicken broth to a boil.
• While this is happening, cut the ginger into thin shreds.
• Also halve the chillies, deseed them and chop the pepper finely.
• Cut the lemongrass into thin rings.
• Shred the lime leaves.
• Tip everything you've just chopped into the stock, as well as the noodles, lime juice and fish sauce.
• Cut the chicken into small pieces and throw it in as well, then simmer for 5-7 minutes.
• Remove the mint and coriander from their stems.
• Divide them into two soup bowls and ladle the soup over the herbs.

EASY THAI CHICKEN NOODLE SOUP

Steps:

• In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
• Bring 4 cups chicken stock, plus 1 cup water to boil.
• Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
• Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
• Keep leftovers, in the refrigerator .

THAI MEATBALL SOUP

Steps:

• Place the first 8 ingredients into a large bowl and mix together well. Proceed by making 1/2" to 3/4" meatballs and set aside on a plate. In a large cast iron pot, add 3 Tbsp of olive oil and the meatballs. Cook on medium until browned all around, about 8 minutes.
• Add the beef broth, bring to a boil and reduce heat. Simmer for 20 minutes.
• Add the remaining ingredients and simmer for an additional 15 minutes. Serve in a large bowl and top with plenty of Sriracha!
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