To Make the Meatballs:

Cup of Yum
1. In a medium bowl, combine the meatball ingredients together with your hands.
2. Roll the meatballs into golf-ball sized balls. The recipe should yield about 20-22.
3. Cover the raw meatballs and chill in the fridge for a half an hour

To Make the Soup:

1. Once the meatballs have been chilled for a half an hour, it's time to make the soup. In a large pot over medium heat, heat 1 tbsp of sesame oil.
2. Add shallots. Cook for three minutes.
3. Add the green onions. Cook for two minutes.
4. Add fish sauce and chili paste to the shallot and green onions. Let cook for about 1-2 minutes.
5. Pour the chicken broth and coconut milk into the pot. Bring to a boil.
6. One the broth is boiling, gently add the meatballs into the pot. Allow to cook for about 10 minutes.
7. Add bok choy into the pot and cook for 5 minutes. Allow the bok choy time to wilt, similar to spinach.
8. In a separate pot, boil water and cook the rice noodles. When it comes time to serve the soup, add the amount of noodles that you want into your bowl and top with the soup!
9. You can also top the soup with red pepper flakes, sesame seeds, and cilantro! Enjoy!
10. Leave a comment on this post letting me know what you thought of this recipe!