Description

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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Ingredients

Scale

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)

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: Thai-Inspired