Thai Inspired Chicken Meatball Soup Recipe
User Reviews
4.8
Thai Inspired Chicken Meatball Soup Recipe
Description
The soup starts by combining ground chicken with aromatics including scallions, cilantro, garlic, and grated ginger, along with soy sauce, then forming into meatballs baked until just cooked through. Meanwhile, shallots and sliced shiitake mushrooms are sautéed in oil until softened. Thai red curry paste is stirred in to release its fragrance. Coconut milk and chicken stock are added to create a rich yet light broth. The baked meatballs are added back in for a brief simmer to finish cooking. Spinach and fresh lime juice are stirred in before serving, imparting freshness and balance.
This dish offers a harmonious blend of creamy coconut and spicy curry flavors balanced by bright herbal notes. The baked meatballs remain tender without excess fat, and the broth carries warmth and depth ideal for a comforting meal. It is best served with rice noodles or jasmine rice, which should be cooked separately to prevent sogginess.
The notes advise cooking rice noodles separately to preserve the broth's volume and texture upon reheating or storing leftovers. Adding noodles just before serving maintains their texture and prevents the soup from becoming too thick.
Ingredients
- 1 lb ground chicken
- 2 medium scallions finely chopped
- 2 tablespoons cilantro chopped
- 3 cloves garlic minced
- 1 inch ginger grated, piece
- 2 tablespoons soy sauce divided - gluten-free if needed
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 large shallot thinly sliced
- 6 ounces shiitake mushrooms sliced
- 3 tablespoons Thai red curry paste
- 15 ounce coconut milk full fat, unsweetened, canned
- 4 cups chicken stock low sodium
- 5 ounces baby spinach
- lime juice from 1
- rice noodle see tip below, cooked, or jasmine rice for serving
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, combine ground chicken, scallions, cilantro, garlic, ginger, and 1 tablespoon of soy sauce.
- With oiled hands, form the mixture into 1 ½ inch balls and place on the prepared baking sheet. Bake for 15 minutes or until just cooked through. They will finish cooking in the broth so it’s ok if they are still a little pink in the middle.
- To make the soup, heat a large pot over medium heat. Add the oil. When shimmering, add the shallots and sauté for 3-4 minutes or until translucent. Add the mushrooms and cook for another 2-3 minutes, until softened.
- Stir in the red curry paste. Cook until fragrant, about 1 minute. Add the coconut milk, chicken broth, and remaining 1 tablespoon of soy sauce. Place the baked meatballs in the pot and bring them to a bare simmer. Reduce the heat and continue simmering for 5-10 minutes or until the meatballs are cooked through.
- Stir in the spinach and lime juice. Taste for salt and add more if needed. Serve warm with cooked rice noodles or jasmine rice.
Notes
- Cook rice noodles separately to avoid absorbing all the broth and keep the soup liquidy.
- Store leftover soup without noodles to maintain broth consistency; add noodles just before reheating and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 2 ½ cups | |
| Calories | 497kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 691mg | 29% |
| Potassium | 1455mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5184IU | 104% |
| Vitamin C | 15mg | 17% |
| Calcium | 103mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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