Thai Turkey Meatballs and Noodles with or without Coconut Broth

 Indredients

Meatballs

1 large egg

1 pound ground turkey

1/2 cup panko

1 scallion, finely chopped

1 tsp. chopped garlic

1 T. soy sauce

1 tsp. finely chopped and peeled ginger

1/2 tsp. kosher salt

Mix ingredients together in a bowl, form into smaller-sized meatballs (bite-sized work best in a soup-type dish). Place on a baking sheet and bake at 350 degrees for 25 minutes.

Prepare

6 ounces sugar snap peas, strings removed

1 medium red, orange or green bell pepper

4 ounces of dried rice noodles, such as pad Thai noodles

Boil a pot of salted water.  Once boiling, add in snap peas and bell pepper slices and cook for 2 minutes.  Strain the vegetables out of the water using a mesh strainer or a slotted spoon, and set aside.  Return to boil and add the noodles, cooking according to directions on the package.  Drain the noodles, then transfer them to a large bowl and toss with a little oil to prevent sticking.

Broth

1 T. coconut or neutral vegetable oil of choice 

2 tsp. chopped garlic

1.5 tsp. finely chopped and peeled ginger

1.5 cups canned unsweetened coconut milk

1.5 cups chicken broth (if not making coconut broth, double chicken broth to 3 cups instead)

2 T. fresh lime juice

1 tsp. soy sauce

3/4 tsp. kosher salt

To make a spicier sauce, you may add 1/4 cup Thai red curry paste

You may prepare all or any of the following to add to the top of your bowl at serving:  lime wedges, basil leaves, sliced scallions, sliced red chiles, chopped peanuts.

Heat oil in a medium pot over medium heat.  Add garlic and ginger and cook, stirring constantly, until fragrant, approximately 30-60 seconds.  Add coconut milk, broth, lime juice, soy sauce, and salt.  Increase heat to medium-high and bring to a simmer.  Cook, stirring occasionally, 5 minutes, then remove from heat.

Serving

Divide the noodles among bowls.  Ladle broth over and top with meatballs, snap peas, and bell pepper.  Add whatever optional toppings you choose and enjoy.

*Note:  I like a more noodley soupy kind of bowl, so I increased the broth by 1 cup of chicken broth and increased the portion of nooles to 7 ounces.  I could have used more noodles for 3 people, but the amount was perfect for 2.  So maybe figure approximately 3-3.5 oz. of  noodles per person.