Thai Chicken Meatball Noodle Soup

Tried a new recipe for MM's bday, hoping the meatballs would be appreciated by BDs (possibly eaten with rice). Adults liked it for its fresh and different flavor profile. XBD claimed it was ok to make once a year. Inspired by a Grumpy Chef.

• 1 lb ground chicken
• 1 egg, beaten
• 1/2 c plain bread crumbs
• 2 t soy sauce (low sodium preferred)
• 1.5 t finely grated fresh ginger
• 2 green onions, chopped
• 2 cl garlic, finely chopped
• 1/4 t crushed red pepper flakes (did not have)
• 1 T olive oil
• 2 T red curry paste (or more to taste)
• 3/4 c sliced red onion
• 3 c chicken stock
• 1 c full fat coconut milk (14 oz)
• 1.5 c sliced bok choy
• 1/4 c chopped cilantro
• 3 T fish sauce
• 2 t honey
• salt + pepper
• 1 pkg dried rice noodles (8 oz)
• 4 wedges fresh lime (forgot)

1. Preheat oven to 375F/190C. Lined rimmed baking sheet with parchment paper.
2. Combine ground chicken, bread crumbs, egg, soy, ginger, green onions, garlic and red pepper flakes. Shape into 1 inch balls (about 2 t) and place on lined baking sheet.
3. Bake until no longer pink in center, about 12 min. Remove from oven and set aside.
4. Heat olive oil in large pot over medium heat and add curry paste. Cook until fragrant 1-2 min. 
5. Add red onion, ~2 min.
6. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey. Stir until combined. Bring to boil.
7. Reduce heat to medium and add meatballs (can set some aside for picky eaters). Simmer until heated through, ~6-8 min.
8. Season with salt and pepper.
9. Place rice noodles in large bowl and cover with boiling water. Set aside until softened, ~15 min. Drain well. 
10. Divide noodles among bowls. Ladle soup and meatballs on top. Serve with fresh lime.