Thai Coconut Meatball Soup Bowls (Printable Version)
Meatballs simmer in coconut broth with Thai herbs, mushrooms, and fresh vegetables for a cozy main dish.
# The Ingredients You'll Need:
→ Meatballs
01 - 1.1 pounds ground chicken (alternatively, pork or turkey)
02 - 2 cloves garlic, minced
03 - 1 small shallot, finely chopped
04 - 2 tablespoons fresh cilantro, chopped
05 - 1 tablespoon fish sauce
06 - 1 teaspoon soy sauce
07 - 1/2 teaspoon ground white pepper
08 - 1/2 cup panko breadcrumbs
09 - 1 large egg
→ Soup Base
10 - 1 tablespoon vegetable oil
11 - 2 tablespoons Thai red curry paste
12 - 13.5 ounces coconut milk (1 can)
13 - 3.2 cups chicken broth
14 - 2 stalks lemongrass, smashed and cut into large pieces
15 - 4 kaffir lime leaves, torn
16 - 1 thumb-sized piece fresh ginger, sliced
17 - 1 tablespoon fish sauce
18 - 1 teaspoon sugar
19 - 7 ounces mushrooms, sliced
20 - 3.5 ounces baby spinach
21 - 1 red bell pepper, thinly sliced
22 - Juice of 1 lime
→ Garnishes
23 - Fresh cilantro, chopped
24 - Sliced red chili (optional)
25 - Lime wedges
26 - Cooked jasmine rice or rice noodles (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, blend together ground chicken, garlic, shallot, cilantro, fish sauce, soy sauce, white pepper, panko breadcrumbs, and egg until just combined. Shape mixture into 20–24 small meatballs and place on the prepared baking sheet.
03 - Bake meatballs for 15 to 18 minutes, until golden brown and fully cooked. Set aside.
04 - Heat vegetable oil in a large soup pot over medium heat. Add Thai red curry paste and sauté for 1 to 2 minutes until aromatic.
05 - Stir in coconut milk and chicken broth. Add lemongrass, torn kaffir lime leaves, sliced ginger, fish sauce, and sugar. Bring to a gentle simmer and cook for 10 minutes to develop depth of flavor.
06 - Stir in sliced mushrooms and bell pepper. Simmer 5 minutes until vegetables are just tender.
07 - Extract lemongrass, ginger, and lime leaves from broth. Fold in baby spinach and the cooked meatballs. Simmer 2–3 minutes until spinach is wilted and meatballs are heated through.
08 - Incorporate lime juice. Taste broth and adjust seasoning with additional fish sauce or lime juice if desired. Portion soup and meatballs into bowls. Garnish with fresh cilantro, red chili slices, and lime wedges. Serve alongside jasmine rice or rice noodles, as preferred.
# Additional Tips::
01 -
- Comforting and full of vibrant Thai flavors
- Dairy-free and customizable with protein options
02 -
- You can use ground turkey or pork instead of chicken for the meatballs
- Check curry paste and broth labels for possible allergens like soy or fish
03 -
- Use fresh herbs like Thai basil or mint for extra flavor
- Add more curry paste or fresh chili for a spicier soup