4.8 from 129 votes
Thai Inspired Chicken Meatball Soup Recipe
This Thai inspired chicken meatball soup is simple and flavorful with a creamy coconut curry broth, lots of veggies, and easy oven-baked meatballs.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 497 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
- 1 lb ground chicken
- 2 medium scallions finely chopped
- 2 tablespoons cilantro chopped
- 3 cloves garlic minced
- 1 inch piece of ginger grated
- 2 tablespoons soy sauce divided - gluten-free if needed
- 1 tablespoon cooking oil
- 2 large shallots thinly sliced
- 6 ounces Shiitake mushrooms sliced
- 3 tablespoons Thai red curry paste
- 15 ounce can full fat, unsweetened coconut milk
- 4 cups low sodium chicken stock
- 5 ounces baby spinach
- juice from 1 lime
- Cooked rice noodles or jasmine rice for serving (see tip below)
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.
Cup of Yum
Notes
- Cook the rice noodles in a separate pot. If they’re cooked with the soup, they will absorb all the liquid and you will be left with no broth. This is also true with storing the soup—leave any extra noodles separate and add just before serving.
Nutrition Information
Serving
2 ½ cups
Calories
497kcal
(25%)
Carbohydrates
15g
(5%)
Protein
30g
(60%)
Fat
38g
(58%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
691mg
(29%)
Potassium
1455mg
(42%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5184IU
(104%)
Vitamin C
15mg
(17%)
Calcium
103mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 497
% 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.