Ingredients
Scale
- 1 pound ground chicken (preferably organic or free-range for best flavor)
- 1/2 cup panko breadcrumbs (or crushed saltine crackers as a substitute)
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon fish sauce (substitute with soy sauce for a milder flavor)
- 1 teaspoon red curry paste (adjust to taste for spice level)
- 1 can (14 oz) full-fat coconut milk
- 3 cups low-sodium chicken broth
- 1 medium carrot, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or kale
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon brown sugar
- 1 small red chili, thinly sliced (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, chopped cilantro, fish sauce, and half of the red curry paste. Mix gently but thoroughly until everything is just combined. Be careful not to overwork the meat to keep the meatballs tender.
- Form the mixture into small, bite-sized meatballs—about 1 inch in diameter. I find this size perfect for a spoonful of soup and easy for little hands to enjoy.
- Heat a large pot over medium heat and add a splash of oil. Brown the meatballs in batches, turning gently to get a light golden crust. They don’t need to be fully cooked at this stage since they’ll finish cooking in the soup. Set browned meatballs aside on a plate.
- In the same pot, add the remaining red curry paste and sauté for about 30 seconds until fragrant. Then pour in the chicken broth and coconut milk, stirring to combine.
- Add the sliced carrots and red bell pepper to the pot. Bring the broth to a gentle simmer, then carefully add the browned meatballs back in.
- Cover and simmer for 10-12 minutes, or until the meatballs are cooked through and the vegetables are tender but still vibrant.
- Stir in the baby spinach or kale and let it wilt for about 2 minutes.
- Add lime juice and brown sugar to balance the flavors. Taste and adjust seasoning with salt, pepper, or additional fish sauce if needed.
- Ladle the soup into bowls, garnish with extra fresh cilantro and thin slices of red chili if you like a bit of heat. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International