Name: Red Curry Chicken Meatball Udon Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 300g chicken mince; 2 tsp Marion’s Kitchen Thai Red Curry Paste; 2 makrut lime leaves, destemmed and finely chopped; ½ tsp sea salt; 1 tbsp vegetable oil; 2 tbsp Marion’s Kitchen Thai Red Curry Paste; 400ml can coconut milk; 2 makrut lime leaves; 2 chicken stock cubes; 1 tbsp fish sauce, or to taste; 1 tsp sugar; 4 cups water; 2 x 200g frozen or vacuum-packed udon noodles; 200g broccolini, cut into batons; Fresh coriander leaves; Marion’s Kitchen Crispy Chilli Oil (optional)

Ingredients

1 tbsp vegetable oil

2 tbsp Marion’s Kitchen Thai Red Curry Paste

400ml can coconut milk

2 makrut lime leaves

2 chicken stock cubes

1 tbsp fish sauce, or to taste

1 tsp sugar

12 frozen dumplings

2 x 200g frozen or vacuum-packed udon noodles

200g broccolini, cut into batons

Fresh coriander leaves

Marion’s Kitchen Crispy Chilli Oil (optional)

For the Chicken Meatballs:

300g chicken mince

2 tsp Marion’s Kitchen Thai Red Curry Paste

2 makrut lime leaves, destemmed and finely chopped

½ tsp sea salt

Instructions

Step 1: Make the chicken meatball mixture. Place the chicken mince, curry paste, makrut lime leaves, and salt in a bowl. Mix until well combined and set aside while you start your broth.

Step 2: Make the curry broth. Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and cook, stirring, for about a minute until fragrant. Pour in the coconut milk. Crush the makrut lime leaves in your palm to release their flavor, then add them to the pot. Add the chicken stock cubes and 4 cups of water. Stir in the fish sauce and sugar. Bring to a gentle simmer, then reduce heat to medium-low.

Step 3: Cook the meatballs. Slightly dampen your hands with water to prevent sticking. Pinch off 1-2 teaspoonfuls of the mince mixture and drop each meatball straight into the gently simmering curry broth. Repeat until all mixture is used. Simmer for 4-5 minutes or until meatballs are cooked through.

Step 4: Cook the noodles and greens. Bring a separate pot of water to a boil. Cook the udon noodles according to the package directions until just tender. In the final minute, add the broccolini and blanch until bright green. Drain well.

Step 5: Assemble the soup. Divide the cooked noodles and broccolini among serving bowls. Ladle the hot curry soup and meatballs over them. Garnish with fresh coriander and a drizzle of crispy chilli oil if desired. Serve immediately and enjoy!

Tips & Variations

For an extra kick, add a splash of lime juice before serving to brighten the flavors.

You can substitute broccolini with tenderstem broccoli or baby bok choy for a different green vegetable.

If you prefer a milder curry, reduce the amount of Thai red curry paste in both the broth and meatballs.

Fresh udon noodles are ideal, but dried udon will also work—just adjust the cooking time accordingly.

To make it gluten-free, use gluten-free udon-style noodles or rice noodles.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm on the stove to avoid overcooking the meatballs or noodles. Add a splash of water or coconut milk if the broth has thickened. For best texture, it’s recommended to cook fresh noodles and greens before serving leftovers.

FAQs

Can I use regular chicken instead of chicken mince?

Yes, you can use finely chopped chicken breast or thigh, but mince works best for tender meatballs that hold together well in the soup.

Is this recipe spicy?

The dish has a mild to moderate spiciness depending on the amount of curry paste used. You can adjust the heat by adding less curry paste or serving with extra crispy chilli oil on the side for those who want more spice.