Description
Enjoy a tropical flavor explosion with these mouthwatering Thai coconut meatballs served over delicate rice noodles—perfect for any occasion!
Ingredients
Scale
- 1 lb ground chicken
- 1 cup full-fat coconut milk
- 2 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp lime juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp Sriracha sauce (adjust for spice preference)
- 8 oz thin rice noodles
- Fresh cilantro, chopped (for garnish)
Instructions
- 1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken, grated ginger, minced garlic, lime juice, and half of the coconut milk. Mix gently until just combined.
- 2. Form the Meatballs: Shape the mixture into small balls about one inch in diameter and place them on a baking sheet lined with parchment paper.
- 3. Cook the Meatballs: Heat a large skillet over medium heat and add a splash of oil. Cook meatballs in batches until golden brown on all sides (about 7-10 minutes) and ensure they are cooked through.
- 4. Make the Sauce: In the same skillet after removing meatballs, pour in remaining coconut milk along with soy sauce and Sriracha sauce. Stir well and let simmer for about five minutes until slightly thickened.
- 5. Cook Rice Noodles: Prepare rice noodles according to package instructions. Drain well and set aside.
- 6. Combine Everything: Add cooked meatballs back into the skillet with sauce and toss gently until coated. Serve over rice noodles and garnish with chopped cilantro.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 430
- Sugar: 5g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: - For a vegetarian version, substitute ground chicken with tofu. - Feel free to add vegetables like bell peppers or snap peas for extra crunch. - Store leftovers in an airtight container for up to three days; reheat gently in a pan for best results.