Oh my goodness, friends! If you’re looking for a warm, comforting, and oh-so-delicious soup, then let me spill the beans about my Thai Inspired Chicken Meatball Soup! This vibrant dish is bursting with flavor and will make your taste buds do a happy dance! Imagine tender meatballs swimming in a rich and creamy broth, filled with aromatic ginger and fresh herbs. It’s like a big hug in a bowl! Trust me, once you try this, you’ll be making it on repeat.
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Why You’ll Love This Thai Inspired Chicken Meatball Soup Recipe
Let me tell you why this recipe is an absolute gem! First off, it’s quick and simple to whip up, making it perfect for busy weeknights or a cozy weekend treat. The balance of spices and the creaminess of coconut milk create a magical harmony that will have you dreaming of Thailand. Plus, it’s versatile! You can easily customize it to fit any dietary needs, and it’s just so impressive to serve to family and friends. Every spoonful is a burst of flavor that’s sure to wow, and honestly, who doesn’t love adorable little meatballs? Get ready to fall in love!
How to make Thai Inspired Chicken Meatball Soup
Now, let’s get you all set up to create this bowl of happiness! Here’s how to do it, sweet friends:
Ingredients for Thai Inspired Chicken Meatball Soup:
- ¼ cup grated onion (from about ½ medium yellow onion)
- ½ tsp kosher salt
- 2 tbsp almond flour (or oat flour for nut-free)
- 2 tsp red curry paste (such as Thai Kitchen)
- 1 lb 93% lean ground dark meat chicken
- 1 quart chicken stock (or vegetable stock)
- 2 cups unsweetened coconut milk (from 1 (15-oz) can), divided
- 2 cups water
- ¼ cup coconut aminos (or tamari)
- 2 inch piece of peeled ginger
- 3 whole peeled garlic cloves
- 1 stalk lemongrass, peeled and cut in half (optional but recommended)
- 2 tbsp red curry paste, divided
- 1 tbsp fish sauce (use vegan fish sauce for vegan or vegetarian)
- 2 tbsp fresh lime juice
- 2 cups packed baby spinach
- 1 box thin rice noodles (omit for paleo or Whole30)
- sliced red Thai chilis or jalapeño
- fresh cilantro leaves
- fresh mint leaves
- sweet chili sauce
- spicy chili paste
Step-by-Step Instructions
- In a mixing bowl, combine the grated onion, kosher salt, almond flour, and red curry paste.
- Add the ground dark meat chicken to the mixture and mix until well incorporated.
- Roll the mixture into small meatballs, about 1 inch in diameter. Set aside.
- In a large pot or slow cooker, pour in the chicken stock and water.
- Add the peeled ginger, garlic cloves, lemongrass, and the remaining 2 tablespoons of red curry paste.
- Bring the mixture to a gentle simmer over medium heat (if on the stovetop).
- Carefully add the meatballs to the broth, cooking until they are fully cooked through, about 10-15 minutes.
- Stir in the coconut milk and coconut aminos, followed by the fish sauce and lime juice.
- Add the baby spinach and stir until wilted. If you’re using rice noodles, cook them separately according to the package instructions and then add them to the soup.
- Serve hot, garnished with sliced chilis, fresh cilantro, fresh mint, and a drizzle of sweet chili sauce or spicy chili paste if you’re feeling adventurous!
Slow Cooker Directions
- Follow steps 1-5 in a large bowl and then transfer the mixture to the slow cooker.
- Add the meatballs gently and cover.
- Cook on low for 6 hours or high for 3 hours.
- Stir in the coconut milk, lime juice, spinach, and noodles about 30 minutes before serving.
Stovetop Directions
- Follow steps 1-3 as above.
- Complete the cooking process with the remaining steps, adjusting the heat as necessary.
What to Serve With Thai Inspired Chicken Meatball Soup
This soup is delicious all on its own, but you can absolutely enhance the experience! Serve it with a side of warm, crusty bread to soak up that flavorful broth, or toss up a light Asian-inspired salad with sesame dressing. How about some fresh spring rolls for a little crunch? Yum!
Storage and Make-Ahead Tips of Thai Inspired Chicken Meatball Soup
If you’re meal prepping or want to save some for later (if you can resist!), this soup stores beautifully! Just let it cool and transfer it to airtight containers. It will last in the fridge for up to 3 days or freeze for up to a month. When you’re ready to enjoy it again, just reheat gently on the stovetop and add a splash of coconut milk for that luscious creaminess!
Expert Tips for the Perfect Thai Inspired Chicken Meatball Soup
- For even more flavor, consider making the meatballs ahead of time and letting them sit in the refrigerator to blend those flavors!
- You can adjust the level of spiciness by adding more or fewer chilis based on your taste preference.
- Always taste and adjust seasoning before serving; sometimes a little extra lime juice or fish sauce can really amp up the flavor!
Recipe Variations and Substitutions
- Feel free to swap the chicken for turkey or a plant-based ground meat alternative.
- For a lighter version, you can use ground chicken breast instead of dark meat.
- If you’re looking for a vegetarian or vegan option, skip the meatballs altogether and load up on more veggies like bell peppers, zucchini, and mushrooms!
FAQs
Can I make this soup ahead of time?
Absolutely! Just follow the storage tips above, and it will taste just as delicious when you reheat!
What can I use instead of coconut milk?
You can substitute with cashew cream for a nutty flavor, or even heavy cream if you’re not dairy-free.
How can I make this soup spicier?
You can add more red curry paste or fresh chilis! A dash of hot sauce will also do the trick.
I just can’t wait for you to dive into this wonderful Thai Inspired Chicken Meatball Soup! It’s comfort food at its finest, and each spoonful is sure to sprinkle a little joy into your day. Happy cooking!
Print
Thai Inspired Chicken Meatball Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A warm and comforting soup featuring tender meatballs in a rich, creamy broth infused with ginger and fresh herbs.
Ingredients
- ¼ cup grated onion (from about ½ medium yellow onion)
- ½ tsp kosher salt
- 2 tbsp almond flour (or oat flour for nut-free)
- 2 tsp red curry paste (such as Thai Kitchen)
- 1 lb 93% lean ground dark meat chicken
- 1 quart chicken stock (or vegetable stock)
- 2 cups unsweetened coconut milk (from 1 (15-oz) can), divided
- 2 cups water
- ¼ cup coconut aminos (or tamari)
- 2 inch piece of peeled ginger
- 3 whole peeled garlic cloves
- 1 stalk lemongrass, peeled and cut in half (optional but recommended)
- 2 tbsp red curry paste, divided
- 1 tbsp fish sauce (substitute vegan for vegetarian)
- 2 tbsp fresh lime juice
- 2 cups packed baby spinach
- 1 box thin rice noodles (omit for paleo or Whole30)
- sliced red Thai chilis or jalapeño
- fresh cilantro leaves
- fresh mint leaves
- sweet chili sauce
- spicy chili paste
Instructions
- In a mixing bowl, combine the grated onion, kosher salt, almond flour, and red curry paste.
- Add the ground dark meat chicken to the mixture and mix until well incorporated.
- Roll the mixture into small meatballs, about 1 inch in diameter. Set aside.
- In a large pot or slow cooker, pour in the chicken stock and water.
- Add the peeled ginger, garlic cloves, lemongrass, and the remaining 2 tablespoons of red curry paste.
- Bring the mixture to a gentle simmer over medium heat (if on the stovetop).
- Carefully add the meatballs to the broth, cooking until they are fully cooked through, about 10-15 minutes.
- Stir in the coconut milk and coconut aminos, followed by the fish sauce and lime juice.
- Add the baby spinach and stir until wilted. If using rice noodles, cook them separately and then add them to the soup.
- Serve hot, garnished with sliced chilis, fresh cilantro, fresh mint, and a drizzle of sweet chili sauce or spicy chili paste.
Notes
For meal prep, this soup stores well in the fridge for up to 3 days or freezer for a month. Reheat gently and add a splash of coconut milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg