Welcome to the vibrant world of Thai cuisine! If you’re looking for a meal that not only fills your belly but also warms your heart, then this Thai-Style Chicken Meatball Noodle Soup is the perfect dish for you. Combining the comforting flavors of tender chicken meatballs, creamy coconut red curry broth, and fresh herbs, this soup is a delightful fusion of taste and nutrition. Not only is it packed with flavors, but it is also ready in under an hour, making it an excellent choice for a weeknight dinner.
Thai cuisine is known for its bold and aromatic flavors, and this recipe does not disappoint. The use of fresh ingredients like ginger, garlic, and cilantro, combined with the rich creaminess of coconut milk and the warmth of red curry paste, results in a soul-soothing broth that will leave you craving more. Furthermore, it’s a versatile recipe; whether you like it spicy or mild, you can easily adjust the curry paste to suit your palate. Imagine sitting down with a steaming bowl of this colorful noodle soup, surrounded by beloved family and friends, savoring each comforting bite—the ultimate cozy meal!
Why You’ll Love This Thai-Style Chicken Meatball Noodle Soup
- It’s quick and easy to make—ready in under an hour!
- The creamy coconut red curry broth is a burst of flavor.
- Fresh herbs add a vibrant touch, making every spoonful refreshing.
- High in protein and packed with vegetables for a nutritious meal.
- Easily adaptable to your spice preference.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s essential to prepare your kitchen and gather all necessary tools. Begin by organizing your workspace—clear off your countertop and ensure you have ample room to move. For this recipe, you’ll need a large pot or Dutch oven to prepare the soup, as well as mixing bowls for forming the meatballs.
It’s also helpful to have measuring cups and spoons on hand for accuracy, a sharp knife for chopping vegetables, and a spoon for stirring. Make sure to rinse the rice noodles beforehand so they are ready to go when the soup is almost done cooking. By preparing all your ingredients upfront, you can focus entirely on crafting this delightful dish without any interruptions.
Ingredients
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1/4 cup chopped cilantro
- 6 ounces rice noodles
- 2–3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken broth
- 1 teaspoon brown sugar
- 1 cup mushrooms, sliced
- 2 cups spinach or baby kale
- Juice of 1 lime
- Salt and pepper to taste
Instructions
Step 1: Make the Chicken Meatballs
Start by preparing the chicken meatballs. In a mixing bowl, combine the ground chicken, minced garlic, grated ginger, soy sauce, chopped cilantro, and a pinch of salt and pepper. Gently mix everything together until just combined, being careful not to overwork the meat. Once mixed, take small portions of the mixture and roll them into balls—aim for about 1 inch in diameter. Set the meatballs aside while you prepare the rest of the soup.
Step 2: Prepare the Broth
In a large pot or Dutch oven, heat a splash of oil over medium heat. Once hot, add the red curry paste and sauté it for about 2–3 minutes, stirring frequently. This process will awaken the flavors in the curry paste and make your kitchen smell amazing! Next, slowly add in the can of coconut milk, followed by the chicken broth and brown sugar. Stir to combine everything, then bring it to a gentle simmer.
Step 3: Cook the Meatballs
Once your broth is simmering nicely, it’s time to add the chicken meatballs. Carefully drop them into the broth, making sure not to overcrowd the pot. Also, add in the sliced mushrooms. Let the soup simmer for approximately 10–12 minutes—this is enough time for the meatballs to cook fully and the mushrooms to soften. As the temperatures rise, you’ll notice the delicious aromas filling your kitchen!
Step 4: Add Greens and Noodles
When the meatballs are cooked through, it’s time to introduce some vibrant greens. Stir in the spinach or baby kale and allow it to wilt for just a couple of minutes. In the meantime, you should have cooked your rice noodles according to the package instructions—then rinse and drain them to remove any excess starch. You can either mix the noodles directly into the soup for a hearty one-pot meal or serve the noodles in bowls, ladling the rich broth over the top for a beautifully layered presentation.
Step 5: Finishing Touches
To complete your Thai-Style Chicken Meatball Noodle Soup, finish with a squeeze of fresh lime juice for brightness and an extra layer of flavor. For an added touch, consider garnishing with additional chopped cilantro. Now, sit back, enjoy your creation, and savor the comforting warmth that comes from this delightful dish.
Variations
- Protein: Consider substituting ground turkey or beef for the chicken if preferred. If you’re looking to make a vegetarian or vegan dish, try using mashed chickpeas or a plant-based meat alternative.
- Vegetables: Feel free to swap or add vegetables for more variety; bell peppers, carrots, or bok choy would make great additions.
- Spices: For those who enjoy a kick, increase the amount of red curry paste or add a pinch of cayenne pepper to the broth!
Cooking Notes
- To make this soup gluten-free, substitute soy sauce with tamari.
- To hold on to leftovers, store the soup and noodles separately to prevent sogginess.
- Adjust the amount of curry paste according to your heat preference; a little goes a long way!
- This soup reheats well, making it perfect for meal prep or a comforting lunch the next day.
- If you want to add more texture, consider topping the soup with roasted peanuts or sesame seeds before serving.
Serving Suggestions
- Serve this flavorful soup with extra lime wedges on the side for a fresh burst of acidity.
- Pair it with a light salad or spring rolls to make for a more substantial meal.
Tips
- Prepping your ingredients ahead of time can streamline the cooking process.
- To make this dish even more aromatic, try adding lemongrass to the broth while simmering.
- For a more creamy broth, you can use light coconut milk, but full-fat provides the best flavor.
- Don’t skip the fresh herbs—they enhance the flavor profile significantly!
- If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 550 per serving
- Protein: 30 grams
- Sodium: 800 milligrams
FAQs
Can I use frozen chicken for the meatballs?
Yes, you can use frozen ground chicken. Just ensure it is fully thawed before mixing with other ingredients.
What can I substitute for rice noodles?
If you can’t find rice noodles, other options like egg noodles or zoodles (zucchini noodles) work well too!
Can I make this soup ahead of time?
This soup is great for meal prep! Prepare and store the soup and noodles separately for the best texture later on.
How spicy is this noodle soup?
The level of spice depends on how much red curry paste you choose to use. Start with a tablespoon and adjust to your liking!
Conclusion
This Thai-Style Chicken Meatball Noodle Soup is a delightful, warm, and nourishing recipe that checks all the boxes—delicious flavor, quick preparation, and versatile ingredients. It’s the perfect addition to any meal plan and sure to become a family favorite. Whether you’re having a cozy night in or serving guests, this soup is impressive but uncomplicated, allowing you to enjoy great company and delicious food. We encourage you to experiment with variations to cater to your taste preferences, and share your experiences in the comments! Happy cooking!
Print
Thai-Style Chicken Meatball Noodle Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This traditional Thai soup is infused with rich flavors and is a perfect balance of comfort and nourishment.
Ingredients
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1/4 cup chopped cilantro
- 6 ounces rice noodles
- 2–3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken broth
- 1 teaspoon brown sugar
- 1 cup mushrooms, sliced
- 2 cups spinach or baby kale
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Start by preparing the chicken meatballs. In a mixing bowl, combine the ground chicken, minced garlic, grated ginger, soy sauce, chopped cilantro, and a pinch of salt and pepper. Gently mix everything together until just combined, being careful not to overwork the meat. Once mixed, take small portions of the mixture and roll them into balls—aim for about 1 inch in diameter. Set the meatballs aside while you prepare the rest of the soup.
- In a large pot or Dutch oven, heat a splash of oil over medium heat. Once hot, add the red curry paste and sauté it for about 2–3 minutes, stirring frequently. This process will awaken the flavors in the curry paste and make your kitchen smell amazing! Next, slowly add in the can of coconut milk, followed by the chicken broth and brown sugar. Stir to combine everything, then bring it to a gentle simmer.
- Once your broth is simmering nicely, it’s time to add the chicken meatballs. Carefully drop them into the broth, making sure not to overcrowd the pot. Also, add in the sliced mushrooms. Let the soup simmer for approximately 10–12 minutes—this is enough time for the meatballs to cook fully and the mushrooms to soften. As the temperatures rise, you’ll notice the delicious aromas filling your kitchen!
- When the meatballs are cooked through, it’s time to introduce some vibrant greens. Stir in the spinach or baby kale and allow it to wilt for just a couple of minutes. In the meantime, you should have cooked your rice noodles according to the package instructions—then rinse and drain them to remove any excess starch. You can either mix the noodles directly into the soup for a hearty one-pot meal or serve the noodles in bowls, ladling the rich broth over the top for a beautifully layered presentation.
- To complete your Thai-Style Chicken Meatball Noodle Soup, finish with a squeeze of fresh lime juice for brightness and an extra layer of flavor. For an added touch, consider garnishing with additional chopped cilantro. Now, sit back, enjoy your creation, and savor the comforting warmth that comes from this delightful dish.
Notes
This soup is perfect for meal prep and reheats well. Adjust the spiciness level by modifying the amount of red curry paste used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 550 kcal
- Sodium: 800 mg
- Protein: 30 g