Thai Pork Meatball Khao Soi
January 18, 2022 • 0 comments
This northern Thai inspired noodle soup is the simplest weeknight dinner... hearty, cozy, quick, and healthy too!
- Prep Time:
- Cook Time:
- Servings: 12
Ingredients
- (1 lb.) Ground Pork
- (1 lb) Pork Italian Sausage (Bulk)
- (2) Green Onions, finely chopped, plus more for serving
- (1 inch) Fresh Ginger, grated
- (1 Clove) Garlic, minced or grated
- (To taste) Black Pepper
- (2 Tbsp.) Beef Tallow
- (4) Baby Bok Choi, chopped
- (1/4 Cup) Thai Red Curry Paste
- (2 (14 oz.) cans) Full-fat Coconut Milk
- (3 Cups) Pastured Chicken Broth
- (3 Tbsp.) Fish Sauce
- (1 Tbsp.) 1# Honey
- (1/4 Cup each) Fresh Cilantro & Thai Basil, chopped, plus more for serving
- (8 oz.) Egg or Rice Noodles
- Sliced Limes and thinly sliced shallots, for serving
Directions
- Add Ground Pork and Italian Sausage, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Roll meat mixture into tablespoon-size balls.
- Heat a large pot or dutch oven over medium-high heat and add beef tallow. When the tallow simmers, add the meatballs and sear until crisp, about 4-5 mins, turning them 2-3 times. Toss in the bok choy and cook 2 mins more, until just charred on the edges. Transfer everything to a plate.
- To the same pot/dutch oven, add the remaining tallow and curry paste. Cook until fragrant, about 2 mins. Stir in the coconut milk, chicken broth, fish sauce, and honey. Slide the meatballs and bok choy back into the soup. Simmer over medium heat until the meatballs are cooked through, 5-8 mins. Stir in the herbs.
- Meanwhile, cook noodles according to package directions.
- Divide the noodles between bowls and ladle the soup over. Top each bowl as desired with basil, green onion, shallots, and lime juice.
