Description
This traditional Thai soup is infused with rich flavors and is a perfect balance of comfort and nourishment.
Ingredients
Scale
- 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