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–+ servings
Thai Inspired Chicken Meatball Soup

Cozy Up with Flavors: Thai Inspired Chicken Meatball Soup

This Thai Inspired Chicken Meatball Soup is a cozy, flavorful dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Substitute with ground turkey or plant-based meat for variations.
  • 1 large Egg No substitute recommended for binding purpose.
  • 3 cloves Garlic Use garlic powder in a pinch.
  • 2 tablespoons Fresh Ginger Dried ginger can be used, but fresh is preferred.
  • 2 tablespoons Low-sodium Soy Sauce Substitute with tamari for gluten-free option.
  • 1/4 cup Fresh Cilantro Substitute with fresh basil or mint for different flavors.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Ground Black Pepper Optional to adjust for personal preference.
For the Soup
  • 1 tablespoon Olive Oil Can replace with coconut oil for added flavor.
  • 1 medium Shallot Can be substituted with chopped onion.
  • 1 medium Carrot Other vegetables like bell peppers can be added.
  • 1 cup Shiitake Mushrooms Substitute with another mushroom or omit if preferred.
  • 2 tablespoons Thai Red Curry Paste Adjust to taste for spice level.
  • 1 tablespoon Agave Syrup Honey or maple syrup can be alternatives.
  • 4 cups Chicken Stock Vegetable stock can be substituted.
  • 1 can Coconut Milk Use almond or oat milk for a lighter option.
  • 4 ounces Rice Noodles Whole grain or zucchini noodles serve as alternatives.
  • 2 cups Baby Spinach Can replace with kale or similar leafy greens.
  • 2 tablespoons Lime Juice Serve with lime wedges for added zing.
  • 1/4 cup Fresh Cilantro Optional based on preference.

Equipment

  • large bowl
  • large pot

Method
 

Preparation
  1. In a large bowl, mix ground chicken, egg, garlic, ginger, soy sauce, cilantro, salt, and pepper until combined. Form into small meatballs, about 1 inch in diameter.
  2. Heat olive oil in a large pot over medium heat. Add the meatballs and brown them on all sides for about 5 minutes. Remove and set aside.
  3. In the same pot, add remaining olive oil, then toss in shallot, carrot, mushrooms, garlic, and ginger. Sauté for 5-6 minutes until softened.
  4. Stir in the Thai red curry paste, mixing well. Then, pour in soy sauce, agave syrup, chicken stock, and coconut milk. Simmer gently for about 10 minutes.
  5. Carefully return the browned meatballs to the soup. Allow them to simmer for an additional 5-10 minutes.
  6. Add rice noodles and baby spinach to the pot, stirring gently. Simmer for 2 more minutes.
  7. Stir in lime juice to brighten flavors. Adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 34gProtein: 24gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Serve with lime wedges for an extra zesty finish. Store leftovers separately to maintain texture.

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