Thai Chicken Meatball Soup

Name: Thai Chicken Meatball Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1¼ lb Ground Chicken; 3¼ tbsp Ginger; 3 cloves Garlic; ½ oz Cilantro; 1½ tbsp Fish Sauce; 1 tbsp Vegetable Oil; 2 tbsp Red Curry Paste; 5 cups Chicken Broth; 1⅔ cups Coconut Milk; 9 oz Mushroom; 2 tsp Salt; 7 oz Rice Noodles; 4 oz Baby Spinach; 1 Lime

By Eatpace

Ginger and cilantro chicken meatballs simmer in a coconut-lime curry broth with mushrooms, spinach and rice noodles. The meatballs poach directly in the soup, so there’s no need to brown them first.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 686; kcal per serving
Protein: 37g; per serving

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Chicken meatball soup with rice noodles, mushrooms, spinach and cilantro in coconut curry broth.

40 min

Method

7 steps 15 min prep · 25 min cook

Prep

Step 1. Mix Ground Chicken, Ginger, Garlic, half the Cilantro and a third of the Fish Sauce in a bowl. With damp hands, shape into roughly 16 small meatballs.

Cook

Step 2. Heat Vegetable Oil in a large pot over medium heat. Stir in Red Curry Paste until fragrant, about 1 minute.
Step 3. Stir in Chicken Broth, Coconut Milk, Mushroom and the rest of the Fish Sauce. Bring to a gentle simmer over medium-high heat, about 5 minutes.
Step 4. Lower the meatballs into the broth and reduce the heat to maintain a gentle simmer. Cook until firm and no longer pink in the center, about 12 minutes.
Step 5. Meanwhile, bring a large pot of water to a boil and add Salt and Rice Noodles. Cook until tender, about 4 minutes or according to the package; drain.
Step 6. Stir Baby Spinach into the soup until wilted, about 1 minute. Turn off the heat and stir in Lime.

Finish & serve

Step 7. Divide the noodles among bowls and ladle the soup and meatballs over them. Top with the rest of the Cilantro.

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Tips

Good to know

Check a meatball in the center of the pot with an instant-read thermometer; ground chicken is safe at 165°F.

Swap it

For a fish-free soup, use a fish-free red curry paste and replace the fish sauce with soy sauce, adding it to taste.

Leftovers

Refrigerate the noodles separately from the soup for up to 3 days, then reheat together until hot.

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