Thai Inspired Chicken Meatball Soup

Warm, comforting, and bursting with aromatic flavors, this Thai Inspired Chicken Meatball Soup is the perfect fusion of savory, spicy, and tangy goodness. Juicy chicken meatballs simmer in a fragrant coconut-lime broth filled with herbs, vegetables, and a gentle kick of heat. Whether you need a cozy weeknight meal or an impressive dinner for guests, this soup hits all the right notes—comforting, nourishing, and full of vibrant Thai flair.

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Why You’ll Love This Recipe
One-Pot Wonder – Everything comes together in a single pot for easy cleanup.
Healthy and Hearty – Packed with lean protein and fresh veggies.
Full of Thai Flavors – Lemongrass, ginger, lime, and coconut milk make a fragrant, tangy broth.
Customizable – Make it mild or spicy, add noodles or rice, and swap in your favorite veggies.
Perfect Year-Round – Light enough for summer, cozy enough for chilly days.

Ingredients You’ll Need

For the Chicken Meatballs:

• 1 lb ground chicken
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, finely chopped
• 1 tbsp fish sauce
• ½ tsp salt
• ¼ tsp ground white pepper (or black pepper)
• 2 tbsp breadcrumbs (or panko)
• 1 egg, lightly beaten

For the Soup Broth:

• 1 tbsp coconut oil (or vegetable oil)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, trimmed and bruised (or 1 tbsp lemongrass paste)
• 1 small shallot, thinly sliced
• 1 red chili, sliced (optional for heat)
• 4 cups chicken broth (low sodium)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice (freshly squeezed)
• 1 tsp brown sugar
• Salt to taste

Vegetables & Add-Ins:

• 1 cup mushrooms, sliced (shiitake or button)
• 1 cup baby spinach or bok choy
• ½ cup shredded carrots
• Cooked rice or rice noodles (optional for serving)

For Garnish:

• Fresh cilantro leaves
• Thai basil (optional)
• Lime wedges
• Extra sliced chili (optional)

Tools You’ll Need

• Mixing bowl
• Medium pot or Dutch oven
• Measuring spoons
• Slotted spoon
• Microplane or grater
• Ladle for serving

Step-by-Step Instructions

Step 1: Prepare the Chicken Meatballs
In a large mixing bowl, combine ground chicken, garlic, ginger, green onions, fish sauce, salt, pepper, breadcrumbs, and egg.
Mix until just combined—don’t overwork the meat.
Using damp hands or a small scoop, form into 1-inch meatballs and place on a plate.

Step 2: Sear the Meatballs
Heat 1 tbsp coconut oil in a large pot over medium heat.
Add meatballs in batches and lightly brown them on all sides (about 4–5 minutes total). They don’t need to be cooked through—just seared.
Transfer to a plate and set aside.

Step 3: Build the Soup Base
In the same pot, sauté garlic, ginger, shallot, lemongrass, and red chili for 1–2 minutes until fragrant.
Pour in chicken broth, coconut milk, fish sauce, lime juice, and brown sugar.
Stir and bring the soup to a gentle simmer.

Step 4: Simmer with Meatballs and Veggies
Add the seared meatballs back to the pot.
Simmer for 10–12 minutes, or until the meatballs are fully cooked through (internal temperature should reach 165°F).
Add mushrooms and carrots, simmering for another 3–4 minutes.
Stir in spinach or bok choy just before serving to wilt.

Step 5: Taste and Finish
Taste the broth and adjust seasoning—add salt, more lime juice, or a touch of sugar to balance flavors.
Discard the lemongrass stalk if using whole.

Step 6: Serve and Garnish
Ladle the soup into bowls over cooked rice or rice noodles, if using.
Garnish with fresh cilantro, Thai basil, lime wedges, and extra chili slices as desired.

Tips for Perfect Thai Chicken Meatball Soup
Don’t Overmix the Meat – Just combine gently to keep meatballs tender.
Use Fresh Ingredients – Fresh lime, ginger, and herbs make a huge difference in flavor.
Control the Spice – Skip or reduce the chili for a milder version.
Make It a Meal – Add rice or noodles to make the soup more filling.
Lemongrass Tip – If using whole stalks, bruise them with the back of a knife to release flavor.

Serving Suggestions
Steamed Jasmine Rice – Serve on the side or stir into the soup.
Chili Oil or Sriracha – Add a spicy drizzle on top.
Cucumber Salad – A refreshing, cooling side dish.
Spring Rolls – Serve alongside for a complete Thai-inspired meal.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Cool completely and freeze in individual portions for up to 2 months (leave out rice or noodles if freezing).

Reheating:

• Stovetop: Gently reheat over medium heat until warmed through.
• Microwave: Heat in 1-minute intervals, stirring in between.

Frequently Asked Questions

1. Can I use ground turkey instead of chicken?
   Yes, turkey works great and has a similar texture and flavor.
2. Is this soup spicy?
   It has a mild heat. Adjust the chili or skip it entirely for a gentler version.
3. Can I make the meatballs ahead of time?
   Absolutely! Shape and store them in the fridge for up to 24 hours before cooking.
4. What can I substitute for fish sauce?
   Soy sauce or tamari can be used, though the flavor will be slightly different.
5. Can I use store-bought meatballs?
   Yes, but for authentic flavor, homemade Thai-spiced meatballs are best.

Final Thoughts
This Thai Inspired Chicken Meatball Soup is everything a comforting bowl should be—satisfying, flavorful, and full of fresh ingredients that wake up your taste buds. The rich coconut broth and tender chicken meatballs come together in perfect harmony, delivering a dish that’s easy enough for weeknights and impressive enough for dinner guests.

Try it once, and you’ll keep coming back to this delicious, soul-warming soup. Don’t forget to share your creations and let me know how yours turns out!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Thai-Inspired

Nutritional Information (Per Serving):
Calories: 370 | Protein: 27g | Carbohydrates: 14g | Fat: 24g | Fiber: 2g | Sodium: 540mg

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