In a large bowl, add the meatball ingredients: ground chicken, garlic, ginger, green onions, lemongrass paste, salt and pepper. Use your hands (I like to wear gloves) to thoroughly combine the mixture. Roll into 1-inch meatballs. You should have about 18-22 meatballs. Place in the refrigerator for 10 minutes to chill.

In a large pot or Dutch oven (affiliate link) add a a tablespoon of avocado oil over medium-high heat. Add the meatballs to the hot oil in an even layer, taking care not to crowd the pan. Cook for 2-3 minutes per side until golden brown all over, about 8 minutes total. You may need to work in batches. Remove meatballs to a plate.

Add the remaining tablespoon avocado oil and sauté the shiitake mushrooms for 3-4 minutes until golden brown and softened. The mushrooms will release quite a bit of moisture so use that moisture to scrape up any browned bits on the bottom of the pan. Add the curry paste and brown sugar, tossing to coat the mushrooms and cook until fragrant, 30-60 seconds. Add the chicken broth and coconut milk and whisk to combine.

Slide the chicken meatballs back into the soup and simmer for 10-15 minutes, just so the flavors can really meld and to ensure the chicken meatballs are fully cooked through. Add the fish sauce and juice of an entire lime. Taste and adjust seasonings, if needed- fish sauce for saltiness, lime for acidity, brown sugar for sweetness, curry paste or sriracha for spice. Add the kale and stir until wilted.

During the last few minutes of simmer time make your noodles. Cook or soak noodles per the package instructions. I use Pad Thai rice noodles (affiliate link) and the best way I’ve found to cook them is to boil water in my electric tea kettle (affiliate link) and pour the boiling water over the noodles, letting them soak for about 10 minutes until softened. Take care not to soak TOO long or they will fall apart.

Add a portion of noodles to a bowl, ladle on the spicy broth, plenty of chicken meatballs and garnish to your heart’s content. I love fresh basil, cilantro, green onions, sliced jalapeño and crispy fried onions.