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Thai Curry Noodle Soup

Thai takeout made from your own kitchen! Fill the air with aromatic fragrances from this cozy comforting meal.

Servings: 4   |    Prep: 5 mins   |    Cook: 20 mins


for the meatballs:
1 lb ground chicken
2 cloves garlic, grated
1 green onion, finely chopped 1” piece of ginger, grated
1/2 tsp red curry paste
1/2 tsp fish sauce
1 tsp cornstarch
1 tsp kosher salt
3 tbsp olive oil

for the soup:
1 tbsp DaVinci olive oil
3 cups of kale, chopped
2 green onions, chopped
6 oz snap peas, trimmed
1” piece of ginger, chopped 2 cloves garlic, chopped
1 tsp fish sauce
1 tso coconut sugar
2 tbsp red curry paste
1 (14 oz) can full-fat coconut milk
2 cups chicken or vegetable broth
8 oz DaVinci Angel Hair Pasta
Salt and pepper to taste
6 large basil leaves, finely chopped
2 tbsp fresh cilantro
chopped Lime wedges, for serving
Sliced green onion, for serving


1. In a medium bowl, stir together grated garlic and ginger, 1 green onion, 1/2 tsp curry paste, 1/2 tsp fish sauce, 1 tsp cornstarch, and 1 tsp kosher salt. Add the ground chicken and mix until everything is well combined. Scoop or roll about 2 tbsp of the mixture into meatballs.
2. In a large pot or dutch-oven set over medium heat, heat oil. Place meatballs in an even layer on the bottom of the pot and sear for 2- 3 minutes, until the bottoms are golden brown. Flip the meatballs and continue to cook for another 6-8 minutes, turning occasionally, until brown on all sides. Remove from pan and set aside.
3. Immediately after removing the meatballs, add the kale, green onions, and snap peas to the pot. Sear for 2-3 minutes, just until the kale begins to wilt, season with a large pinch of salt and remove from pot. Set aside.
4. Add the remaining tablespoon of olive oil to the pot, followed by the chopped garlic, ginger, and 2 tbsp of red curry paste. Stir and cook for 2-3 minutes, until fragrant. Add the coconut milk, broth, coconut, sugar, and fish sauce. Stir well and bring to a boil.
5. When the soup has started to boil, lower the heat to a simmer, cover and cook for 10 minutes. After 10 minutes, add the meatballs and vegetables to the pot, re-cover and continue simmering for another 10-15 minutes, until flavors have melded and meatballs have cooked through. Stir in fresh basil and cilantro, taste and season with salt and pepper if needed.
6. Meanwhile, cook the pasta according to the package instructions. To serve, place pasta in bowls and ladle soup over the top. Garnish with lime wedges and sliced green onions, if desired.

Recipe By: Anna Ramiz @gatheredatmytable

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