Red Curry Chicken Meatball Udon Soup Recipe
This vibrant Red Curry Chicken Meatball Udon Soup is a delightful fusion of Thai flavors and comforting noodles. Tender chicken meatballs infused with aromatic red curry and makrut lime leaves are simmered in a rich coconut milk broth, served over soft udon noodles and fresh broccolini for a hearty and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
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
Curry Broth:
- 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
Noodles and Vegetables:
- 2 x 200g frozen or vacuum-packed udon noodles
- 200g broccolini, cut into batons
To Serve:
- Fresh coriander leaves
- Marion’s Kitchen Crispy Chilli Oil (optional)
Instructions
- Make the chicken meatball mixture: Place the chicken mince, curry paste, makrut lime leaves, and sea salt in a bowl. Mix thoroughly until combined and set aside while preparing the broth.
- Make the curry broth: Heat vegetable oil in a large pot over medium heat. Add the red curry paste and stir for about a minute until fragrant. Pour in the coconut milk. Crush the makrut lime leaves in your hand to release their fragrance and add them to the pot along with the chicken stock cubes and 4 cups of water. Stir in fish sauce and sugar. Bring to a gentle simmer, then reduce heat to medium-low.
- Cook the meatballs: Moisten your hands with water to prevent sticking. Pinch off approximately 1-2 teaspoonfuls of the chicken mixture and drop each into the simmering curry broth. Continue until all meatball mixture is used. Simmer for an additional 4-5 minutes or until meatballs are fully cooked.
- Cook the noodles and greens: In a separate pot, bring water to a boil. Cook the udon noodles according to the package instructions until just tender. In the last minute of cooking, add broccolini to blanch until vibrant green. Drain well.
- Put it all together: Divide the cooked noodles and broccolini among serving bowls. Ladle the hot curry soup and meatballs over the top. Garnish with fresh coriander leaves and drizzle with crispy chilli oil if desired. Serve immediately and enjoy.
Notes
- Slightly dampening your hands before shaping the meatballs prevents the mixture from sticking.
- Makrut lime leaves provide a unique citrus aroma; crushing them helps release the flavor.
- Adjust fish sauce and sugar to taste to balance saltiness and sweetness.
- Marion’s Kitchen Crispy Chilli Oil adds a spicy crunch but is optional.
- Ensure meatballs are fully cooked through before serving by simmering for the recommended time.
Keywords: Red Curry, Chicken Meatballs, Udon Soup, Thai Curry, Coconut Milk Soup, Spicy Noodles, Broccolini, Asian Soup
