Description

This Thai Inspired Chicken Meatball Soup is a cozy and delicious dish featuring tender chicken meatballs simmered in a rich and flavorful coconut curry broth. Infused with classic Thai ingredients like red curry paste, lemongrass, ginger, and lime juice, this soup offers a perfect balance of spice and creaminess. It can be prepared on the stovetop or in a slow cooker, making it a versatile and satisfying meal option.

Ingredients

Units Scale

Meatball Mixture

1/4 cup grated onion (from about 1/2 medium yellow onion)
1/2 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

Soup Broth

1 quart chicken stock (or vegetable stock)
2 cups unsweetened coconut milk (from 1 (15-oz) can), divided
2 cups water
1/4 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

Additional Ingredients

2 cups packed baby spinach
1 box thin rice noodles (omit for paleo or Whole30)
Sliced red Thai chilis or jalapeno, to taste
Fresh cilantro leaves, for garnish
Fresh mint leaves, for garnish
Sweet chili sauce, to serve
Spicy chili paste, to serve

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Instructions

Prepare Meatball Mixture: In a large bowl, combine the grated onion, kosher salt, almond flour, red curry paste, and ground chicken. Mix thoroughly until all ingredients are well incorporated.
Form Meatballs: Shape the mixture into small, evenly sized meatballs, about 1 inch in diameter, and set aside.
Prepare Broth: In a large pot or slow cooker, add the chicken stock, 1 cup of coconut milk, water, coconut aminos, peeled ginger, garlic cloves, lemongrass stalk, 1 tbsp of red curry paste, and fish sauce. Bring to a simmer on the stovetop or set to low in the slow cooker.
Cook Meatballs: Carefully add the prepared meatballs into the simmering broth. Allow them to cook gently for 20-25 minutes on the stovetop, or 4-6 hours in the slow cooker, until fully cooked through.
Add Remaining Ingredients: Once the meatballs are cooked, stir in the remaining 1 cup of coconut milk, the rest of the red curry paste, fresh lime juice, and baby spinach. Cook for an additional 5 minutes to wilt the spinach and blend the flavors.
Prepare Noodles: Cook the thin rice noodles separately according to package instructions, then drain and rinse with cold water to prevent sticking.
Assemble and Serve: Divide the cooked noodles among serving bowls. Ladle the hot soup with meatballs and broth over the noodles. Garnish with sliced red Thai chilis or jalapeno, fresh cilantro, and mint leaves. Add sweet chili sauce and spicy chili paste as desired for extra flavor.

Notes

This soup can be made either on the stovetop or in a slow cooker for convenience.
For paleo or Whole30 versions, omit the rice noodles.
For nut-free options, substitute almond flour with oat flour in the meatball mixture.
Use vegan fish sauce alternatives and plant-based ground chicken to make the recipe vegetarian or vegan friendly.
Adjust chili quantities according to your preferred spice level.

Nutrition

Serving Size: 1 serving
Calories: 531
Sugar: 6 g
Sodium: 1020 mg
Fat: 29 g
Saturated Fat: 20 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 70 mg