Name: Thai Inspired Chicken Meatball Soup Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Thai
Ingredients: ¼ cup grated onion (from about ½ medium yellow onion); ½ tsp kosher salt; 2 tbsp almond flour (or oat flour for nut free); 2 tsp red curry paste; 1 lb 93% lean ground dark meat chicken; 1 quart chicken stock (or vegetable stock); 2 cups unsweetened coconut milk (from 1 (15-oz) can), divided; 2 cups water; ¼ 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; 2 cups packed baby spinach; 1 box thin rice noodles (omit for paleo or Whole30); Sliced red Thai chilis or jalapeno; Fresh cilantro leaves; Fresh mint leaves; Sweet chili sauce; Spicy chili paste

If you’re craving something cozy, flavorful, and just a bit exotic, I can’t recommend this Thai Inspired Chicken Meatball Soup Recipe enough. It’s this perfect balance of comforting broth, tender chicken meatballs, and that unmistakable creamy, spicy coconut curry vibe that just hugs you from the inside out. Trust me, once you try this, you’ll find yourself coming back for seconds—and maybe thirds!

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Why You’ll Love This Recipe

Rich Flavor Profile: The blend of red curry paste, fresh ginger, and lemongrass creates an authentic Thai taste without fuss.
Comfort in a Bowl: Creamy coconut milk and tender chicken meatballs make this soup feel like a warm hug.
Flexible & Adaptable: Easily modified for dietary preferences like Whole30, paleo, vegetarian, or nut-free diets.
Make-Ahead Friendly: Perfect for meal prep, the flavors deepen beautifully if you let it rest overnight.

A white bowl filled with a light pink creamy soup containing thin white noodles and several tan meatballs scattered on top. Fresh green mint and cilantro leaves are layered throughout, along with a few dark green leafy herbs. At the center, there are slices of red and green chili peppers with small red sauce drops on the surface. Surrounding the bowl are smaller white bowls holding bright green lime wedges, fresh green mint sprigs, and sliced red and green chili peppers. Fresh cilantro sprigs are placed on the white marbled surface, with a folded textured white and gray cloth partially visible near the top of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I’ve picked ingredients that bring this Thai Inspired Chicken Meatball Soup Recipe to life with layers of flavor, from creamy coconut milk to fragrant fresh herbs—each component plays its role perfectly. You’ll want to look for fresh lemongrass if you can find it, but don’t worry if not, the soup still sings without it.

Grated onion: Adds moisture and a subtle sweetness to the meatballs; be sure to grate finely so it blends well.
Kosher salt: Enhances all the flavors, so don’t skimp here.
Almond flour: Binds the meatballs gently while keeping them tender; oat flour works great for a nut-free option.
Red curry paste: The heart of the flavor — choosing a quality brand like Thai Kitchen elevates the whole dish.
Lean ground dark meat chicken: Juicy and flavorful, it’s my personal pick over breast meat for meatballs.
Chicken or vegetable stock: A rich base that carries all those signature Thai flavors.
Unsweetened coconut milk: Adds creaminess and a subtle sweetness without overpowering.
Water: Balances the soup’s consistency perfectly.
Coconut aminos: A soy-free alternative to tamari that adds umami; swap with tamari if you prefer.
Fresh ginger: Gives a bright zing that wakes up the soup beautifully.
Garlic cloves: Roasting during simmering builds depth, so don’t skip!
Lemongrass stalk: Optional but highly recommended — it infuses the broth with authentic citrus notes.
Fish sauce: That salty, funky umami that makes Thai food come alive; vegan options are available.
Fresh lime juice: Added at the end for that punch of acidity to balance creamy and spicy.
Baby spinach: Stirred in last for freshness and a pop of color.
Thin rice noodles: Adds satisfying substance, but can be skipped if you’re going paleo or Whole30.
Sliced Thai chilies or jalapeño: For adjustable heat that you control.
Fresh cilantro and mint leaves: Garnishes that bring brightness and a burst of herbal freshness.
Sweet chili sauce and spicy chili paste: Optional finishing touches if you want to amp up sweetness or spice.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I enjoy making this Thai Inspired Chicken Meatball Soup Recipe in a few different ways depending on what’s in my pantry or who I’m cooking for. The best part? You can totally make it your own without losing the soul of the dish.

Vegetarian/Vegan Version: I’ve swapped chicken meatballs for tofu or seasoned mashed chickpeas and used vegan fish sauce—delicious and just as comforting.
Whole30 or Paleo: I’ve eliminated the noodles and used oat flour or almond flour carefully to keep it compliant. It still feels indulgent and totally satisfying.
Heat Level Adjustments: When I want it milder, I use fewer chilies and curry paste; for spice lovers, I double the chili paste and add fresh jalapeños.
Slow Cooker vs. Stovetop: I love the slow cooker method for hands-off convenience, especially on busy days, but stovetop gives faster results with equally rich flavors.

How to Make Thai Inspired Chicken Meatball Soup Recipe

Step 1: Prep Your Meatballs

Start by mixing grated onion, kosher salt, almond flour, 2 teaspoons of red curry paste, and ground chicken in a bowl. I like to gently combine them by hand—you’re aiming to mix everything evenly without overworking the meat, which can toughen meatballs. Then, roll into small bite-sized balls, about one inch in diameter. Pro tip: wet your hands before rolling to stop the mixture from sticking to your fingers.

Step 2: Build the Broth

In a large pot, combine chicken stock, half the coconut milk, water, coconut aminos, peeled ginger piece, garlic cloves, lemongrass, and the remaining 2 tablespoons of red curry paste. Bring this aromatic broth to a simmer over medium heat, allowing the flavors to marry for about 10 minutes. I once forgot the lemongrass and noticed the broth just lacked that bright citrus kick—don’t skip it if you can help it!

Step 3: Cook Meatballs in Broth

Gently drop the chicken meatballs into the simmering broth. Cover and let them cook through, which usually takes around 10 to 15 minutes. You’ll know they’re done when they float to the surface and feel firm but tender to the touch. Avoid stirring too much here—you want the meatballs to keep their shape.

Step 4: Finish the Soup

Remove the lemongrass, ginger, and garlic pieces from the pot. Stir in the rest of the coconut milk, fresh lime juice, fish sauce, and baby spinach. The spinach will wilt quickly in the hot broth—perfect for adding freshness and vibrant color. If you’re adding rice noodles, now’s the time to add them and cook till tender according to package instructions (usually about 3-4 minutes).

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Pro Tips for Making Thai Inspired Chicken Meatball Soup Recipe

Meatball Size Matters: Smaller meatballs cook more evenly and quickly, giving you tender bites every time.
Fresh Herbs Last: Add cilantro and mint just before serving to keep their brightness and prevent wilting.
Balancing Spice and Creaminess: Taste the broth at the end and adjust lime juice or fish sauce to create a balanced, layered flavor.
Avoid Overcooking Noodles: Add noodles at the very end and watch them closely — mushy noodles are heartbreaking!

How to Serve Thai Inspired Chicken Meatball Soup Recipe

A black ladle holds three small brown meatballs mixed with bright green spinach leaves, all resting in a light creamy orange soup broth that drips back into a black pot. Inside the pot, more fresh green spinach floats on the smooth soup, creating a contrast with the pale broth. The scene is set on a white marbled surface with soft natural light highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always grab fresh cilantro and mint leaves to scatter on top—it adds such a lovely brightness and herbaceous punch that contrasts wonderfully with the rich broth. Sliced red Thai chilies or jalapeños add a fresh spicy kick if you’re like me and enjoy a bit of heat. For a touch of sweetness and extra zing, I sometimes drizzle a little sweet chili sauce right before serving. It’s one of those little touches that makes it feel special.

Side Dishes

This soup stands pretty well on its own, but I love pairing it with simple jasmine rice or crunchy cucumber salad to keep things light and fresh. Sometimes I’ll serve it alongside steamed dumplings or a quick papaya salad when I’m in a more indulgent mood. The combination makes for a full, fantastic meal your family will rave about.

Creative Ways to Present

For dinner parties, I like ladling this soup into small bowls and topping each with a colorful pile of herbs and sliced chilies for a beautiful presentation. Serving it inside hollowed-out mini coconuts (if you can find them) is such a fun way to impress guests and bring that tropical Thai vibe right to the table. Or try serving the meatballs on skewers over a bowl of broth for a playful appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores wonderfully in an airtight container in the fridge for up to 3 days. I find it tastes even better the next day once the flavors have melded. Just keep the noodles separate if you want to avoid sogginess and add them fresh when reheating.

Freezing

I usually freeze the broth and meatballs (without noodles) in individual portions. When I thaw and reheat, the flavor is just as vibrant as the day I made it. If you want to include noodles, cook and freeze them separately to maintain texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add fresh lime juice and herbs at the last moment to revive freshness. If adding noodles, cook or reheat them separately and combine just before serving.

FAQs

Can I make the chicken meatballs ahead of time?

Absolutely! You can prepare and shape the meatballs a day in advance and store them covered in the fridge. Just remember to cook them thoroughly when you make the soup. It’s a real time-saver on busy days.
What can I substitute for lemongrass if I can’t find it?

If lemongrass is unavailable, you can substitute with a splash of fresh lime zest and a bit of grated ginger. While it won’t be exactly the same, it adds citrusy brightness that mimics lemongrass well.
Can I make this soup in a slow cooker?

Yes! Brown the meatballs quickly on the stovetop, then add all ingredients except spinach and noodles to your slow cooker on low for 4-6 hours. Add spinach and noodles in the last 15 minutes of cooking.
How spicy is this Thai Inspired Chicken Meatball Soup Recipe?

It has a gentle to moderate heat depending on the amount of curry paste and chilies you use. You can easily adjust the spice level to your liking by adding more or less red curry paste and fresh chilies.
Is this soup gluten-free?

Yes, provided you use tamari instead of regular soy sauce and skip the rice noodles or use gluten-free noodles. The recipe as written with coconut aminos is naturally gluten-free.

Final Thoughts

This Thai Inspired Chicken Meatball Soup Recipe has become a staple in my kitchen because it’s just so comforting, flavorful, and easily adaptable. I love how it’s both nourishing and exotic without being complicated or intimidating. If you’re in the mood for a dish that feels like a hug on a chilly day but transports your taste buds to Thailand, give it a try—you won’t regret it. Let me know how it turns out, and don’t be surprised if it quickly becomes a new favorite in your home too!