Thai Inspired Chicken Meatball Soup Recipe

This creamy, savory Thai Inspired Chicken Meatball Soup is made with ground chicken, red curry paste, and coconut milk, ready in 35 minutes. The rich coconut broth gently simmers the meatballs until tender, releasing fragrant aromatics into every spoonful. I love how quickly this vibrant soup comes together for a weeknight dinner.

Better Than Takeaway

I used to order a similar coconut soup from my favorite local spot whenever I needed a quick comfort meal. Making it at home taught me how easy it is to balance those sweet, sour, and spicy notes.

My biggest surprise was learning that baking the meatballs first keeps them from falling apart in the broth. It adds a slight firmness that holds up perfectly against the creamy coconut base.

Jump to Recipe

Thai Inspired Chicken Meatball Soup Ingredients

For the Meatballs:

• 1 lb ground chicken
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup panko breadcrumbs
• 2 tbsp fresh cilantro, chopped
• 1 tsp salt

For the Soup:

• 1 tbsp olive oil
• 2 tbsp Thai red curry paste
• 4 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 cups baby spinach

How To Make Thai Inspired Chicken Meatball Soup

1. Mix the meatballs: In a large bowl, combine the ground chicken, garlic, ginger, panko, cilantro, and salt until just combined.
2. Form and bake: Roll the mixture into 1-inch meatballs and place on a baking sheet. Bake at 400°F for 12 minutes until lightly browned.
3. Toast the curry paste: Heat the olive oil in a large pot over medium heat. Add the red curry paste and cook for 1 minute until fragrant.
4. Simmer the broth: Pour in the chicken broth, coconut milk, and fish sauce. Bring the liquid to a gentle simmer.
5. Add meatballs and greens: Drop the baked meatballs into the broth and simmer for 5 minutes. Stir in the spinach and lime juice until wilted.

Recipe Tips

• Use full-fat coconut milk: Lite coconut milk will result in a thin, watery broth that lacks the necessary richness.
• Do not overmix the meat: Gently combine the chicken mixture to prevent tough, dense meatballs.
• Adjust the heat: Red curry paste varies in spice level, so start with one tablespoon if you are sensitive to heat.

What To Serve With Chicken Meatball Soup

Serve this fragrant soup with steamed jasmine rice or rice noodles to soak up the rich coconut broth. A side of crispy spring rolls also makes a great textural contrast to the creamy liquid.

How To Store

Store leftover soup in an airtight container in the fridge for up to 3 days. I do not recommend freezing this soup, as the coconut milk can separate and become grainy when thawed.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly in place of the chicken. You can use the exact same cooking times and measurements.

What can I substitute for fish sauce?

You can use soy sauce or coconut aminos if you do not have fish sauce on hand. It provides a similar salty, savory flavor profile.

Can I add extra vegetables?

Absolutely, sliced bell peppers or bok choy make excellent additions. Just drop them in during the final five minutes of simmering so they stay crisp.

Nutrition

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 75mg
• Sodium: 950mg
• Total Carbohydrate: 12g
• Protein: 22g

Try More Recipes:

• Cheesy Southwest Chicken Tortilla Soup Recipe
• Vietnamese Chicken Meatball Soup Recipe
• Lemony Chicken Feta Meatball Soup Recipe