Thai Chicken Meatball Soup

Thai Chicken Meatball Soup

Oven-baked ground chicken meatballs combine with a lightly creamy coconut milk, Thai red curry, and tomato broth for a quick and easy meal. This soup is delicious on its own for lunch or spooned over rice or noodles for dinner.

If you enjoy Thai flavors, you'll enjoy this simple, comforting, and vegetable-rich soup. The quick and easy ground chicken meatballs add some heartiness to this soup, and they cook up quickly in the oven while the soup cooks. Simply add them to the soup and you're done. This soup takes about 40 minutes to make from start to finish.

The broth is my favorite part of this soup. Despite the coconut milk, it's only lightly creamy as it combines with chicken broth, Thai red curry paste, tomato paste, and a pinch of Sambal Oelek for a touch of heat. There's also a hint of Worcestershire sauce and fish sauce in there. It's a lovely flavor combination that's both soul soothing and warming.

As previously stated, this soup contains two whole bell peppers and as much spinach as desired (it wilts down so much, you can really put quite a bit in). I love how this soup packs so much vegetable goodness into such a small amount of time. Serve this soup on its own or with rice or noodles if desired.

INGREDIENTS

  • Ground Chicken: A 1 pound package of ground chicken is required. If you prefer, you could substitute ground turkey.
  • Lemongrass Paste: Lemongrass paste tubes can be found in the fresh produce section. If you keep it in the fridge, you'll always have great lemongrass flavor on hand for all your Thai dishes. If you don't have any on hand, you can substitute fresh or frozen lemongrass or simply leave it out entirely.
  • Bell peppers: 2 bell peppers are required. I've used one red and one yellow here, though the color doesn't really matter other than for appearance.
  • Jalapeno Pepper: You'll only need one small jalapeno pepper for this recipe. If you prefer, you can leave it out.
  • Coconut Milk: A 400ml (13.5 oz) can of regular or lite coconut milk is required.
  • Thai Red Curry Paste: I prefer red curry paste, but you could substitute green or yellow curry paste if you don't have any on hand. I sometimes use mostly red with a tiny bit of green because I like the extra flavor it adds.
  • Sambal Oelek: One of my favorite condiments, it's a great addition to any kitchen and is ideal for adding a spicy note to a variety of dishes. You can adjust the amount to your liking, but keep in mind that it has a strong flavor. You can also leave it out if you don't want any heat. You can also use Asian Chili Garlic sauce in this recipe (add a bit more).
  • Chicken Stock : You can substitute vegetable broth for the chicken stock if you prefer.
  • Baby Spinach: Because it wilts so much, you'll be surprised how much spinach you can fit into this soup. Fill in the blanks with whatever you want (the more, the merrier :)
  • Panko (or dried bread crumbs), onion, Worcestershire sauce, Fish sauce, fresh cilantro, fresh lime, cornstarch, tomato paste, salt, and pepper are also required.

INSTRUCTION

  • Step 1: In a mixing bowl, combine all of the meatball ingredients. Mix everything together.
  • Step 2: Take rounded tablespoons of the meatball mixture and roll into balls. Place on a baking sheet that has been greased (or line with foil and grease, for easy clean-up).
  • Step 3: Bake the meatballs in a 450°F oven for 12-15 minutes, or until they reach an internal temperature of at least 165°F. (Mine were well pStep 5: Combine the coconut milk, red curry paste, Worcestershire sauce, fish sauce, and sambal oelek in a mixing bowl.
  • Step 4: While the meatballs are baking, begin preparing the soup on the stovetop by softening the onion and red pepper.
  • Step 5: Combine the coconut milk, red curry paste, Worcestershire sauce, fish sauce, and sambal oelek in a mixing bowl.
  • Step 6: Pour in the chicken broth.
  • Step 7: When the meatballs are done, transfer them directly from the baking sheet to the pot of soup.
  • Step 8: Stir in the chopped cilantro and baby spinach until the spinach wilts.

TIPS

Even though the fish sauce will add some salt to the meatball mixture, you should still add a little more for the best flavor.

Similarly, taste the soup at the end of cooking and season with salt as needed to bring out all of the wonderful flavors.

I keep tubes of tomato paste in my refrigerator for small amounts like this soup. At the grocery store, look for them near the tomato paste. So convenient!

As previously stated, while this soup is delicious on its own, it's also delicious spooned over rice or noodles for a heartier meal.

To make a gluten-free version, use gluten-free bread crumbs in the meatballs and gluten-free brands of chicken broth and fish sauce.

Excellent advice! Make the meatballs ahead of time, allow to cool slightly before refrigerating or freezing. With the meatballs already cooked ahead of time, this soup comes together in no time. Simply add from the refrigerator or freezer to the soup. Once cooked, the meatballs can be stored in the fridge for a few days or in the freezer for up to a month.

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