Save A fragrant, comforting soup featuring tender meatballs simmered in a rich coconut broth with Thai herbs and vegetables. Perfect for a cozy meal with vibrant flavors.
This Thai coconut meatball soup quickly became a favorite at our table. The aroma while simmering draws everyone into the kitchen for a taste, and the vibrant veggies make it feel nourishing and special.
Ingredients
- Ground chicken: 500 g, or substitute with pork or turkey
- Garlic: 2 cloves, minced
- Shallot: 1 small, finely chopped
- Fresh cilantro: 2 tbsp, chopped, plus extra for garnish
- Fish sauce: 1 tbsp for meatballs, 1 tbsp for soup base
- Soy sauce: 1 tsp
- Ground white pepper: 1/2 tsp
- Panko breadcrumbs: 1/2 cup
- Egg: 1 large
- Vegetable oil: 1 tbsp
- Thai red curry paste: 2 tbsp
- Coconut milk: 400 ml (1 can)
- Chicken broth: 750 ml
- Lemongrass: 2 stalks, smashed and cut into large pieces
- Kaffir lime leaves: 4, torn
- Fresh ginger: 1 thumb-sized piece, sliced
- Sugar: 1 tsp
- Mushrooms: 200 g, sliced
- Baby spinach: 100 g
- Red bell pepper: 1, thinly sliced
- Lime juice: Juice of 1 lime, plus wedges for garnish
- Red chili: Sliced, optional for garnish
- Cooked jasmine rice or rice noodles: Optional for serving
Instructions
- Prepare oven and tray:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix and shape meatballs:
- In a large bowl, combine all meatball ingredients. Mix until just combined. Form into 20 to 24 small meatballs and arrange on the prepared baking sheet.
- Bake meatballs:
- Bake meatballs for 15 to 18 minutes, until golden and cooked through. Set aside.
- Start soup base:
- While meatballs bake, heat vegetable oil in a large pot over medium heat. Add curry paste and sauté 1 to 2 minutes until fragrant.
- Simmer broth:
- Stir in coconut milk and chicken broth. Add lemongrass, kaffir lime leaves, ginger, 1 tbsp fish sauce, and sugar. Bring to a gentle simmer and cook 10 minutes to infuse flavors.
- Add vegetables:
- Add mushrooms and bell pepper. Simmer 5 minutes until just tender.
- Finish soup:
- Remove lemongrass, ginger, and lime leaves from the broth. Add spinach and cooked meatballs; simmer 2 to 3 minutes until spinach wilts and meatballs are heated through.
- Final seasoning:
- Stir in lime juice. Taste and adjust seasoning as needed with extra fish sauce or lime.
- Serve:
- Divide soup and meatballs among bowls. Garnish with cilantro, red chili, and lime wedges. Serve with jasmine rice or rice noodles if desired.
Save It is always a hit when we gather around the table, especially with extra lime wedges and rice noodles on the side for the kids. Sharing this soup brings everyone together, warming our evenings with conversation and comfort.
Required Tools
Large mixing bowl, baking sheet, parchment paper, large soup pot, wooden spoon, ladle
Allergen Information
Contains egg, fish (fish sauce), soy (soy sauce, possible in curry paste), and gluten (panko breadcrumbs, soy sauce). For gluten-free, substitute accordingly and always check ingredient labels.
Nutritional Information
Per serving: Calories 430, Total Fat 25 g, Carbohydrates 18 g, Protein 30 g
Save This soup is a satisfying centerpiece that brightens any dinner. Try with rice noodles for added comfort and enjoy the layers of flavor.
Recipe Guide
- → How do I make the meatballs tender?
Mix ground meat gently with breadcrumbs, egg, and seasonings; avoid overworking for a soft, juicy texture.
- → Can I use different types of protein?
Yes, ground turkey or pork work well. You can also substitute with plant-based options for a vegetarian version.
- → How do I adjust the spice level?
Increase or decrease the red curry paste, and add fresh chili or omit it, depending on your heat preference.
- → Can I make this gluten-free?
Replace panko with gluten-free breadcrumbs and soy sauce with tamari. Always check labels on curry paste.
- → What's the best garnish for Thai coconut soup?
Fresh cilantro, lime wedges, sliced red chili, and Thai basil or mint add freshness and extra layers of flavor.
- → What can I serve alongside this dish?
Jasmine rice or rice noodles pair beautifully with these savory, aromatic soup bowls.