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Thai Coconut Meatballs with Rice Noodles

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Frying
  • Cuisine: Thai

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. 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. 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. 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. 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. 5. Cook Rice Noodles: Prepare rice noodles according to package instructions. Drain well and set aside.
  6. 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.