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Thai Coconut Soup with Chicken Cilantro Meatballs
5 from 4 votes

Thai Coconut Soup with Chicken Cilantro Meatballs

This Thai Coconut Soup with Chicken Cilantro Meatballs is a delicious, easy and unique dinner entree that's bursting with fabulous flavor.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 320 kcal
Course: Main Course
Cuisine: Thai, Asian-American Fusion

Ingredients

For the meatballs:
  • 1 pound ground chicken (you could also use ground turkey)
  • ½ cup red bell pepper finely diced (about ½ of a medium-size bell pepper, medium, finely chopped
  • 6 green onion halved, if large and very thinly sliced, medium
  • 1 tablespoon fresh ginger or ginger paste, finely chopped or grated
  • 1 tablespoon lemongrass or lemongrass paste, finely chopped
  • ½ cup cilantro finely chopped, fresh
  • ¾ cup panko crumbs
  • 1 egg large
  • 2 garlic finely minced, medium cloves
  • 1¼ teaspoons kosher salt
  • 1½ tablespoons extra virgin olive oil
  • 1 teaspoon paprika
For the soup:
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon ginger or ginger paste, (or ginger paste, finely minced, fresh
  • 1 tablespoon lemongrass or lemongrass paste, finely minced
  • 1-2 tablespoon red curry paste more to taste
  • 4 garlic finely minced, medium cloves
  • 1 ½ tablespoon brown sugar
  • 1 tablespoon curry powder mild
  • 6 cups chicken broth low sodium
  • 12 ounces carrot thinly sliced
  • 1 ½ teaspoons kosher salt
  • 1 ounce coconut milk full fat, canned
  • 2 tablespoons corn starch
  • 2 tablespoons water cold
  • jasmine rice cooked
For the garnish:
  • cilantro mint and/or fresh basil leaves, lime wedges, chopped peanuts for garnish
  • peanuts chopped or halved, salted

Instructions

For the meatballs:
    Cup of Yum
  1. Heat the oven to 350˚F. Line a sheet pan with foil for easy clean-up and spray it generously with non-stick cooking spray. Set aside.
  2. Combine ground chicken, bell pepper, green onion, ginger, lemongrass, cilantro, panko crumbs, egg, garlic, and salt in a medium-large bowl. Mix with a sturdy spatula, wooded spoon or your hands until well-combined. Scoop up mixture into small portions, about 1½-2 tablespoons each. With slightly damp hands, roll the portions into round meatballs and arrange on the prepared pan.
  3. Combine the olive oil and paprika in a small bowl and stir to combine. Brush the oil over the meatballs then bake for 15-12 minutes or until the meatballs are firm to the touch and take on a nice golden hue.
For the sauce/soup:
  1. Heat large Dutch oven or heavy-duty soup pot over medium heat. Add the butter and olive oil and swirl the pan until melted and bubbly. Add the ginger, lemongrass, red curry paste, garlic, brown sugar and curry powder. Stir and cook for 2-3 minutes until nice and fragrant.
  2. Add the chicken broth, sliced carrots and salt. Bring to a boil and cook, uncovered for 10-15 minutes until the carrots are tender (the time will depend on how thick you cut the carrots). Add the coconut milk and stir to combine.
  3. Combine the cornstarch and cold water in a small bowl and stir until nice and smooth. Add the cornstarch mixture to the sauce and return to a boil. Cook for 2 minutes longer, stirring frequently. Taste and add more salt, if needed.
  4. Serve in bowls with a scoop of rice and the meatballs. Garnish with fresh cilantro, basil and mint and chopped or halved peanuts.

Nutrition Information

Calories 320kcal (16%) Carbohydrates 23g (8%) Protein 21g (42%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 9g (45%) Trans Fat 0.1g (5%) Cholesterol 97mg (32%) Sodium 1307mg (54%) Potassium 921mg (20%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 10737IU (215%) Vitamin C 23mg (26%) Calcium 80mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%
Carbohydrates 23g 8%
Protein 21g 42%
Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Cholesterol 97mg 32%
Sodium 1307mg 54%
Potassium 921mg 20%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 10737IU 215%
Vitamin C 23mg 26%
Calcium 80mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.