Yield: Serves 6 to 8 as an appetizer; 4 to 5 as a main course
Spicy, tangy, and deeply savory, this dish channels my favorite things about Thai food. Using chicken for the meatballs makes them feel light and balanced with the broth.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I finally made this recipe after saving it a long time ago. Really sorry I waited. I used store ground chicken breast and scaled everything to 2 lbs of chicken. I added 1/2 cup of plain breadcrumbs and 2 tbls of milk to help the density from other comments. The flavorful was wonderful. Next time I will likely increase the cumin and coriander. The broth needed salt so I will add next time. While I used sweet basil, I wondered if I should have used Thai basil. I served this over jasmine rice. I thought about adding finely chopped Napa cabbage to the meatball mixture to soften the meatballs but knew I would likely waste most of the head. The pre-ground meat seemed to cook a lot faster than the recommended times. All in all a delicious recipe.
Enjoyed the flavors but would like to figure out a way to make the meatballs less dense. Maybe some breadcrumbs and egg would help. Our group was pretty quiet as we gobbled this up and I found myself going back for seconds so couldn't have been all bad. Also made brown rice.
This has become a regular favorite since we discovered it earlier this winter. The whole family loves it! To make it easy, I just buy ground chicken. So delicious! Often serve over brown rice.
Also, leftover brown rice, any extra sauce and an egg makes for an amazing breakfast bowl!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.