Thai Chicken Meatball Soup Recipe

I absolutely adore this recipe because it’s a warm and comforting fusion of vibrant Thai flavors that dance beautifully on my taste buds. Plus, the mix of coconut milk and chicken broth creates such a rich, creamy base, while the zesty kick from the ginger and lime juice spices up any chilly evening!

The flavors of this Thai Chicken Meatball Soup are warm and comforting. The zing of lime juice, the heat of red chili, and the aromatic presence of ginger and garlic are what this soup is all about.

Coconut milk serves as a beautifully creamy base, and spinach is the nutrient-dense ingredient that rounds out this surprisingly satisfying soup.

Ingredients

Ground Chicken:
A convenient, low-fat, protein-rich food that lends itself to numerous culinary possibilities.

Garlic:
Imparts deep, delectable taste; is rich in antioxidants; promotes a healthy immune system.

Ginger:
Delivers punch; helps with digestion; reduces inflammation.

Fish Sauce:
Rich in umami; deepens the flavor profile; adds savory depth.

Lime Juice:
Vibrant, tangy; imparts sharpness; supplier of ascorbic acid.

Cilantro:
There is freshness; there are vitamins A and K; there is a fragrant herb.

Coconut Milk:
The texture is creamy; the fats are healthy; it adds a touch of sweetness.

Ingredient Quantities

• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1 egg, lightly beaten
• 1 tablespoon cornstarch
• 1/4 cup chopped cilantro
• 1/4 cup green onions, finely sliced
• 1 tablespoon vegetable oil
• 6 cups chicken broth
• 1 cup coconut milk
• 2 cups baby spinach leaves
• 1 red chili, sliced (optional for heat)
• Salt, to taste
• Black pepper, to taste

Instructions

1. In a big mixing bowl, combine minced garlic, ground chicken, fish sauce, soy sauce, and well-beaten egg, along with these ingredients: grated ginger, lime juice, and chopped cilantro. Then mix everything well.

2. Take the mixture and make small meatballs from it, about 1 inch in diameter, and set them aside on a plate.

3. In a big pot, warm the vegetable oil over medium heat. Add the chicken meatballs in batches, cooking them until they are browned on all sides. Once done, take the meatballs out of the pot and set them aside.

4. Add the chicken broth to the pot and bring to a gentle simmer, scraping up any browned bits from the bottom.

5. Put the coconut milk in the pot and stir to mix it well. Let the soup come back to a gentle simmer.

6. Gently lower the meatballs back into the pot and simmer them in the broth for about 10-12 minutes, or until they’re done all the way through.

7. In the pot, stir in the baby spinach leaves and sliced red chili (if using), cooking for a couple more minutes until the chili is fragrant and the spinach is wilted.

8. Add salt and black pepper to the soup to achieve the desired taste.

9. Serve the spicy Thai chicken meatball soup hot, topped with extra chopped cilantro or green onions if you like.

10. Savor your bowl of soothing and fragrant Thai Chicken Meatball Soup!

Equipment Needed

1. Mixing bowl
2. Whisk or fork
3. Grater (for ginger)
4. Cutting board
5. Knife
6. Plate
7. Large pot
8. Stove
9. Wooden spoon or spatula
10. Ladle

FAQ

• What type of chicken is best for this recipe?For juicy, flavorful meatballs, use ground chicken that has a good mix of white and dark meat.
• Can I substitute fish sauce if I don’t have any?You can use soy sauce or a mixture of soy sauce and Worcestershire sauce as a substitute, though the flavor will be slightly different.
• Is there an alternative to coconut milk?Using heavy cream or evaporated milk in place of coconut cream is a fair substitute, but the authentic Thai flavor could suffer.
• How can I make the soup spicier?For added heat, include more sliced red chilies or a tablespoon of Thai red curry paste.
• Can the meatballs be baked instead of fried?Certainly! You may bake them at 400°F (200°C) for approximately 15 minutes, until they are cooked through and a little bit browned.
• How do I store leftovers?Place the soup in an airtight container in the fridge, where it will be fine for up to 3 days; reheat gently on the stove before serving.
• Can I freeze the soup?It is permissible to freeze it for a maximum of 2 months. However, fresh spinach is best added to dishes when they are being reheated, as frozen spinach does not fare well when it comes to freezing.

Substitutions and Variations

Ground turkey can be used as a substitute for ground chicken, which yields a flavor and texture similar to that of the original dish.
Soy sauce or tamari can be used in place of fish sauce, offering a different depth of flavor.
If you prefer, olive oil or canola oil can be used in place of vegetable oil.
Heavy cream or evaporated milk can be used in place of coconut milk when you want a creamy consistency, though the flavor won’t be quite the same.
A pinch of red pepper flakes or a dash of hot sauce can replace red chili if you want the heat without using fresh chili.

Pro Tips

1. Chill the Mixture Before forming the chicken meatballs, chill the mixture for about 15-20 minutes. This firms it up, making it easier to shape and helping the meatballs hold together better during cooking.

2. Brown in Batches When browning the meatballs, avoid overcrowding the pot. Cook them in batches to ensure each meatball gets a nice sear, enhancing their flavor and preventing them from steaming.

3. Adjust the Heat If you prefer a spicier soup, you can increase the amount of red chili or add some chili flakes or chili paste to the broth. Conversely, for a milder version, simply omit the chili.

4. Use Fresh Ingredients Freshly grated ginger and lime juice make a significant difference in flavor compared to dried or bottled versions. Fresh cilantro and green onions will also enhance the soup’s aroma and taste.

5. Coconut Milk Consistency If you prefer a richer soup, you can use full-fat coconut milk. For a lighter version, opt for reduced-fat coconut milk, but be sure to monitor the broth’s consistency and adjust seasoning if necessary.