Thai Meatball Soup

Make this soup a fall recipe main stay. It is rich, spicy, tangy and comforting. Everything we love about soup. This recipe serves 4.

Shopping List

  • 1 Lbs ground chicken
  • 1 Bunch green onions
  • 1 Hand fresh ginger
  • 1 Head garlic
  • 4 Baby bok choy
  • Thai red curry paste
  • 2 (14-ounce) cans full-fat coconut milk
  • 1 Fish sauce
  • 8 oz Egg or rice noodles
  • Fresh cilantro
  • Thai basil
  • 1 Lime
  • 1 Shallots
  • 1 Chili oil
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Pantry List

  • Fresh crack black pepper
  • Extra virgin olive oil
  • Low-sodium chicken broth
  • Honey
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  • Place ground chicken, green onions, fresh ginger, garlic and fresh cracked black pepper in a bowl and mix until combined. Coat your hand wish olive oil and roll meat into tablespoon-size balls (will make 15-20). Set aside.
  • Heat a large pot over medium-heat and add 1 TBSP oil. When the oil simmers, add meat balls and sear until crisp, about 4-5 per meatball, turning them 2-3 times. Toss in the bok choy or chopped kale until the edges are charred, about 2 mins. Transfer everything to a plate.
  • In the same pot, add the remaining 1 TBSP extra virgin olive oil and the curry paste. Cook until fragrant, about 2 minutes. Stir in coconut milk, chicken broth, fish sauce and honey. Add meatball back into the pot and bring everything to a simmer until the meat balls are cooked through, 5-8 minutes. Stir in cilantro.
  • Meanwhile, cook noodles according to package directions.
  • Divide the noodles between bowls and ladle the soup over. Top each bowl as desired with Thai basil, green onion, shallot, lime juice and chili oil.

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