Description
This Thai Chicken Meatball Noodle Soup combines tender, flavorful chicken meatballs with a fragrant, spicy broth and slurpable noodles, creating a comforting dish that warms you from the inside out.
Ingredients
1 pound Ground Chicke
2 tablespoons Fresh Ginger, grated
3 cloves Garlic, minced
1 tablespoon Fresh Cilantro, chopped
1 tablespoon Soy Sauce (or tamari for gluten-free)
1 teaspoon Sesame Oil
½ teaspoon Salt
¼ teaspoon Black Pepper
Pinch of Red Pepper Flakes (optional)
6 cups Chicken Broth
1 (13.5-ounce) can Full-Fat Coconut Milk
2 tablespoons Red Curry Paste
2 tablespoons Fish Sauce
2 tablespoons Fresh Lime Juice
1 tablespoon Brown Sugar (or Honey)
1 tablespoon Fresh Ginger, thinly sliced
2 cloves Garlic, thinly sliced
1 stalk Lemongrass, bruised and cut into 2-inch pieces (optional)
2–3 Kaffir Lime Leaves (optional)
1 Red Chili, thinly sliced (for garnish, optional)
8 ounces Rice Noodles (vermicelli or flat)
½ cup Fresh Cilantro, chopped
¼ cup Fresh Mint, chopped
2 Green Onions, thinly sliced
Lime Wedges (for serving)
Extra Red Chili Slices (for serving)
Bean Sprouts (optional, for serving)
Crushed Peanuts (optional, for serving)
Instructions
- Prepare the Meatballs: In a medium bowl, combine the ground chicken, grated ginger, minced garlic, chopped cilantro, soy sauce, sesame oil, salt, black pepper, and optional red pepper flakes. Gently mix until just combined and form into small meatballs
- Cook the Meatballs: Heat a large pot over medium heat and brown the meatballs on all sides. Remove and set aside
- Prepare the Soup Base: In the same pot, sauté thinly sliced ginger, garlic, lemongrass, and kaffir lime leaves for 1-2 minutes. Stir in red curry paste, then add chicken broth and coconut milk. Add fish sauce, lime juice, and brown sugar, and bring to a simmer
- Assemble the Soup: Add the meatballs back into the pot and simmer for 8-10 minutes. Cook rice noodles as directed, then divide among bowls. Ladle soup over noodles and garnish with fresh herbs and lime wedges
Notes
For a vegetarian option, substitute ground chicken with firm tofu or plant-based meat.
Store noodles separately from soup for best texture when reheating.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg