Description
This Thai Inspired Chicken Meatball Soup features tender chicken meatballs simmered in a rich, fragrant coconut curry broth infused with red curry paste, garlic, ginger, lemongrass, and coconut aminos. Served with baby spinach and thin rice noodles, this comforting soup balances spicy, tangy, and savory flavors for an authentic Thai experience. It can be made stovetop or in a slow cooker and offers easy variations to fit paleo, Whole30, nut-free, vegetarian, and vegan diets.
Ingredients
Scale
Meatballs
- 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
Broth
- 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
To Serve
- 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
Instructions
- Prepare the Meatball Mixture: In a bowl, combine grated onion, kosher salt, almond flour, 2 teaspoons red curry paste, and ground chicken. Mix thoroughly until all ingredients are well incorporated to form the meatball mixture.
- Form Meatballs: Using your hands or a spoon, form the chicken mixture into small meatballs about 1 inch in diameter. Set aside while you prepare the broth.
- Prepare the Broth: In a large pot or slow cooker, add chicken stock, 1 cup of coconut milk (reserve the other cup for later), water, coconut aminos, peeled ginger, garlic cloves, lemongrass stalk, remaining 2 tablespoons red curry paste, and fish sauce. Bring to a gentle simmer if using stovetop or set slow cooker to low.
- Cook the Meatballs: Carefully add the chicken meatballs into the simmering broth. Cover and cook for about 20 minutes on stovetop or 4 hours on low in slow cooker until meatballs are fully cooked and tender.
- Add Noodles and Spinach: Around 10 minutes before serving, add the thin rice noodles (if using) to the pot to cook according to package instructions, then stir in the baby spinach so it wilts slightly.
- Finish the Soup: Stir in the remaining 1 cup of coconut milk and fresh lime juice. Adjust seasoning with additional fish sauce, salt, or coconut aminos as desired. Remove ginger, garlic, and lemongrass pieces if preferred.
- Serve and Garnish: Ladle soup into bowls, garnish with fresh cilantro, mint leaves, sliced red chilis or jalapeno, and accompany with sweet chili sauce and spicy chili paste for added heat and flavor customization.
Notes
- This soup can be prepared on the stovetop or in a slow cooker for convenience and to deepen the flavors.
- For paleo or Whole30 compliance, omit the rice noodles and substitute tamari for coconut aminos if desired.
- To make it vegetarian or vegan, use vegetable broth, vegan fish sauce, and replace chicken with firm tofu or plant-based ground meat alternatives.
- Adjust the spiciness by adding more or less red curry paste and fresh chili slices according to your heat preference.
- This dish stores well and flavors deepen when reheated the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 6 g
- Sodium: 1020 mg
- Fat: 29 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
