Take comfort in the flavors of Southeast Asia with my Thai Inspired Chicken Meatball Soup recipe! Bake a batch of these tender chicken meatballs, packed with traditional ingredients like ginger and cilantro, all while making a tasty broth with coconut milk and red curry paste! If you're a fan of coconut curry, I recommend trying my Curry Pot Pie for a delicious and comforting dish.
Try my Beef and Rice Soup or my Italian Meatball Soup for more filling soup recipe. Make my Creamy Spinach Turkey Meatballs or my Meatball Salad for more delicious and fun meatball recipes.
Ingredients
Combine lots of fresh ingredients in this Thai Inspired Chicken Meatball Soup with the help of premade Thai Red Curry Paste.
- Ground Chicken
- Panko Crumbs
- Grated Parmesan
- Cilantro
- Soy Sauce
- Green Onions
- Garlic
- Egg
- Ginger Root
- Cremini Mushrooms
- Bell Pepper
- Thai Red Curry Paste
- Coconut Milk
- Chicken Broth
- Baby Spinach
- Fresh Lime
- Rice Noodles
See recipe card for quantities.
Instructions
Start by preheating your oven to 350F and line a baking tray with parchment paper.
Combine the ground chicken with all of the meatball ingredients in a large bowl. Mix until smooth.
Shape 20-24 meatballs, about 1 inch in diameter, and place them on the prepared baking tray. Bake in the preheated 350F oven for 16-18 minutes.
Melt the coconut oil in a large soup pot. Cook the shallot, garlic, mushrooms and bell pepper for 5 minutes.
Add the Thai Red Curry paste to the vegetables and cook for 1 minutes. Continue by adding the coconut milk and the chicken broth. Bring to a simmer.
Meanwhile, cook your favorite rice noodles in a separate pot of boiling water.
When the soup comes to a simmer, turn off the heat. Add the lime juice and the baby spinach. Stir until the spinach is wilted.
Add the cooked meatballs to the soup or serve them separate. Place some cooked rice noodles in the bottom of the individual bowls, and then pour the soup over them. Serve with some extra cilantro and lime wedges.
Storing leftover soup
Keep elements of the soup separate (meatballs, noodles and soup) to make it easy to store and reuse in different ways. You may want to freeze some of the meatballs for a later meal, or use any cooked noodles for a lunch the next day. Either way, refrigerate for 2-3 days in airtight containers, or freeze for up to a month.
Recipe
Thai Inspired Chicken Meatball Soup
Ingredients
Meatball Ingredients
- 1 pound Ground Chicken
- 1 large Egg
- 2 cloves Garlic crushed
- ¾ cup Panko Crumbs
- ¾ cup Parmesan grated
- 2 tablespoon Fresh Cilantro minced
- 1 tablespoon Ginger Root grated
- 2 large Green Onion finely sliced
Coconut Soup Ingredients
- 2 tablespoon Coconut Oil
- 1 large Shallot small dice
- 10 oz Cremini Mushrooms halved and sliced
- ½ large Bell Pepper small dice
- 3 tablespoon Thai Red Curry Paste
- 400 ml Coconut Milk
- 900 ml Chicken Broth
- 1 teaspoon Salt
- 1½ cup Baby Spinach
- 2 tablespoon Lime Juice from one lime
- 200 grams Thick Rice Noodles
Instructions
Prepare the Meatballs
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Combine all of the ingredients for the meatballs in a large bowl and and mix until smooth. Shape 20-24 meatballs, around 1-inch in diameter.
- Place the meatballs on the prepared sheet pan and bake in the preheated 350F oven for 16-18 minutes or until an internal temperature of 165F has been reached.
Prepare the Soup
- In a large pot on medium -high heat, melt the coconut oil.
- Add the chopped shallot, mushroom and bell pepper and cook for 3-4 minutes. Add the Thai Red Curry Paste and continue cooking for 1 minute.
- Deglaze the soup pot by pouring in the coconut milk and the chicken broth. Bring the soup to a simmer and then turn off the heat.
- Add the lime juice and the baby spinach to the soup and stir until the spinach has fully wilted.
Assemble the Soup
- Cook the rice noodles separately (as per directed on the package) so that they do not absorb the broth from the soup.
- Place some of the cooked rice noodles in the bowls. Pour some of the soup over the noodles and then top with some of the cooked meatballs.
- Garnish with more cilantro and serve with lime wedges.
