Save It A fragrant comforting soup featuring tender meatballs simmered in a rich coconut broth with Thai herbs and vegetables. Perfect for a cozy meal with vibrant flavors.
I first made these Thai Coconut Meatball Soup Bowls for a family dinner on a chilly evening. The blend of coconut, lemongrass, and homemade meatballs brought everyone together and filled our kitchen with the most delicious aromas.
Ingredients
- Meatballs: 500 g ground chicken (or pork or turkey), 2 cloves garlic (minced), 1 small shallot (finely chopped), 2 tbsp fresh cilantro (chopped), 1 tbsp fish sauce, 1 tsp soy sauce, 1/2 tsp ground white pepper, 1/2 cup panko breadcrumbs, 1 large egg
- Soup Base: 1 tbsp vegetable oil, 2 tbsp Thai red curry paste, 400 ml coconut milk, 750 ml chicken broth, 2 stalks lemongrass (smashed and cut into large pieces), 4 kaffir lime leaves (torn), 1 thumb-sized piece fresh ginger (sliced), 1 tbsp fish sauce, 1 tsp sugar, 200 g mushrooms (sliced), 100 g baby spinach, 1 red bell pepper (thinly sliced), juice of 1 lime
- Garnishes: Fresh cilantro (chopped), sliced red chili (optional), lime wedges, cooked jasmine rice or rice noodles (optional)
Instructions
- Prepare Meatballs:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a large bowl, combine all meatball ingredients. Mix until just combined. Form into 20–24 small meatballs and arrange on the prepared baking sheet. Bake meatballs for 15–18 minutes until golden and cooked through. Set aside.
- Prepare Soup Base:
- While meatballs bake, heat vegetable oil in a large pot over medium heat. Add curry paste and sauté 1–2 minutes until fragrant. Stir in coconut milk and chicken broth. Add lemongrass, kaffir lime leaves, ginger, fish sauce, and sugar. Bring to a gentle simmer and cook 10 minutes to infuse flavors.
- Finish Soup:
- Add mushrooms and bell pepper. Simmer 5 minutes until just tender. Remove lemongrass, ginger, and lime leaves from the broth. Add spinach and cooked meatballs; simmer 2–3 minutes until spinach wilts and meatballs are heated through. Stir in lime juice. Taste and adjust seasoning with extra fish sauce or lime if needed.
- Serve:
- Divide soup and meatballs among bowls. Garnish with cilantro, red chili, and lime wedges. Serve with jasmine rice or rice noodles, if desired.
Save It My family loves gathering for this soup on weekends. The fun of shaping meatballs together makes dinner prep a shared experience that everyone enjoys.
Required Tools
Large mixing bowl, baking sheet, parchment paper, large soup pot, wooden spoon, ladle
Allergen Information
Contains egg, fish (fish sauce), soy (soy sauce, possible in curry paste), and gluten (panko breadcrumbs, soy sauce). For gluten-free, use gluten-free panko and tamari. Always check ingredients for allergens.
Nutritional Information
Per serving: 430 calories, 25 g fat, 18 g carbohydrates, 30 g protein
Save It This soup is an easy way to bring Thai flavors to your table. Enjoy making it with family and savor every spoonful together.
Common Questions About Recipes
- → Can I use other meats for the meatballs?
Yes, ground turkey or pork work well in place of chicken. Adjust seasoning to taste for best results.
- → Is this dish gluten-free?
Use gluten-free panko and tamari to replace regular soy sauce for a gluten-free version. Check curry paste labels as well.
- → How spicy is the soup?
Spice level depends on the amount of red curry paste and fresh chili added. Adjust to preference for mild or spicy flavor.
- → What can I serve as a side?
Jasmine rice or rice noodles complement the broth. Fresh lime wedges and extra herbs also enhance the meal.
- → Can I make this vegetarian?
Swap meatballs for plant-based alternatives and use vegetable broth. Consider extra mushrooms or tofu for added protein.
- → What tools do I need?
You'll need a mixing bowl, baking sheet, parchment paper, large soup pot, wooden spoon, and ladle.