• Bradley & Alyssa

Souper Douper Ginger Chicken Khao Soi

Recently, we both had a taste of summer. Leaf went to St. Thomas; Bone went to Tulum. Between the two of us, guess who got more burnt?

This winter has felt particularly long for us so we both welcomed the great escape from Denver's bitter cold. It's less about wanting winter to end, but being SO close to normalcy as vaccines become widely available. What are you looking forward to the most?

Here we wait for another week of gray skies and flurries, and so we continue to cook for comfort. But on the bright side, this Thai ginger meatball khao soi might be one of the best meals we've made so far. Made with flavorful burts of curry, creamy coconut milk, fresh herbs—brought together with hearty egg noodles and gingery chicken meatballs—it's hard to believe that this cozy meal is both very healthy and very easy to make. Seriously, this takes under an hour for even the most challenged home cooks.

If you're looking to switch it up in the kitchen, make this your next move.

Course: Entree

Servings: 4-6


Courtesy of Half Baked Harvest

  • 1 pound ground chicken

  • 1 package vegan ground chicken

  • 2 green onions, finely, chopped, plus more for serving

  • 1 inch fresh ginger, grated

  • 1 clove garlic, minced or grated

  • Black pepper

  • 2 tablespoons extra-virgin olive oil

  • 4 baby bok choy or 1 bunch kale, chopped

  • 1/4 cup Thai red curry paste

  • 2 (14-ounce) cans full-fat coconut milk

  • 3 cups low-sodium vegetable broth

  • 1 tablespoon honey

  • 1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving

  • 8 ounces egg or rice noodles

  • sliced limes and thinly sliced shallots, for serving

  • chili oil, for serving


1. Prepare your meatballs by adding your ground chicken/vegan chic'n, ground ginger, green onions, black pepper and garlic into a bowl. Don't be afraid to get dirty! Mix up the ingredients with your hands and begin to shape small meatballs (we used a tablespoon for consistency in size).

2. Get a medium sized pan and add a few tablespoons of oil. Heat to medium and cook meatballs for around 5 minutes, tossing them around in the pan a bit along the way.

3. Next, go ahead and add in the curry paste and cook for a few minutes before adding in the coconut milk, vegetable broth and honey.

4. Stir in the rest of the ingredients, along with the herbs and let the pot simmer while you begin to cook the noodles.

5. Separate the soup into separate bowls and add your protein, noodles and garnish with lime, shallots and some cilantro. Boom! There you go!

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