Thai Chicken Meatball Soup with Zesty Coconut Broth
Thai Meatball Soup
Tender chicken meatballs in a fragrant coconut curry broth with fresh herbs and zesty lime.
Nutrition (per serving)
If you're looking for a dinner that feels like a warm hug but still packs a punch of vibrant flavor, this Thai-inspired chicken meatball soup is exactly what you need. It combines the comforting, familiar texture of juicy chicken meatballs with the bold, aromatic profile of Southeast Asian cuisine. The base of the soup is a silky, coconut milk broth infused with red curry paste, ginger, and garlic, creating a complexity that tastes like it spent hours on the stove when it actually comes together in just about thirty minutes.
The secret to these meatballs is the addition of fresh cilantro and fish sauce right into the ground chicken, which ensures every bite is seasoned to perfection. I love how the creamy coconut milk balances the subtle heat from the curry, while a heavy squeeze of fresh lime juice at the very end wakes all the flavors up. It’s a versatile dish too—you can serve it over rice noodles for a heartier meal or enjoy it as a light, protein-packed soup that’s perfect for chilly evenings or when you're feeling a bit under the weather.
One of the best parts about this recipe is its adaptability. You can easily swap the bok choy for spinach or snap peas, and if you prefer a bit more fire, a few extra slices of bird's eye chili will certainly do the trick. Whether you're a seasoned fan of Thai flavors or just starting to explore them, this soup is a crowd-pleaser that brings a little bit of sunshine to your kitchen table.
Ingredients
- Ground chicken:1 lb
- Panko breadcrumbs:½ cup
- Egg, lightly beaten:1 piece
- Fresh ginger, grated:2 tsp
- Garlic, minced:3 cloves
- Fish sauce:2 tbsp
- Red curry paste:2 tbsp
- Full-fat coconut milk:14 oz
- Chicken broth:4 cups
- Baby bok choy, quartered:2 heads
- Fresh cilantro, chopped:¼ cup
- Lime juice:1 tbsp
- Coconut oil:1 tbsp
Instructions
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In a large bowl, combine the ground chicken, panko, egg, half of the minced garlic, half of the grated ginger, 1 tablespoon of fish sauce, and a handful of chopped cilantro.
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Form the mixture into small, bite-sized meatballs, roughly 1 inch in diameter.
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Heat the coconut oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches for 2-3 minutes per side until golden. They don't need to be cooked through yet. Remove and set aside.
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In the same pot, add the remaining garlic, ginger, and the red curry paste. Stir for 1 minute until fragrant.
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Pour in the chicken broth and coconut milk. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot.
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Bring the broth to a gentle simmer. Add the meatballs back into the pot and simmer for 8-10 minutes until the meatballs are cooked through.
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Add the baby bok choy and the remaining tablespoon of fish sauce. Cook for 2-3 minutes until the greens are wilted.
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Remove from heat, stir in the lime juice, and garnish with fresh cilantro before serving.
Tips & Notes
- For extra juicy meatballs, avoid overworking the ground chicken mixture when mixing.
- If you want a heartier meal, add soaked rice noodles to the bowls before pouring over the hot soup.
- Taste the broth before serving; depending on your curry paste brand, you might want an extra pinch of brown sugar to balance the saltiness.
