Thai Inspired Chicken Meatball Soup

white bowl filled with soup and chicken meatballs and noodles on blue background

Thai Inspired Chicken Meatball Soup

Cozy and delicious Thai Inspired Chicken Meatball Soup can be made on the stovetop or slow cooker resulting in a super flavorful coconut curry broth. Includes easy swaps to make this whole30, paleo, nut-free, vegetarian and vegan friendly!

Course Soup

Diet Gluten Free, Vegan, Vegetarian

Keyword Crockpot, meatballs, Slow Cooker, soup, thai inspired

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 531

Author Robyn Conley Downs

Equipment

Ingredients

For the Meatballs

¼ cup grated onion (from about ½ medium yellow onion)
1/2 tsp kosher salt
2 tbsp almond flour (or oat flour for nut free)
2 tsp red curry paste such as Thai Kitchen
1 lb 93% lean ground dark meat chicken

For the Soup

1 quart chicken stock or vegetable stock
2 cups unsweetened coconut milk (from 1 (15-oz) can), divided
2 cups water
1/4 cup coconut aminos (or tamari)
2 inch piece of peeled ginger
3 whole peeled garlic cloves
1 stalk lemongrass, peeled and cut in half (optional but recommended)
2 tbsp red curry paste, divided
1 tbsp fish sauce (use vegan fish sauce for vegan or vegetarian)
2 tbsp fresh lime juice

For Serving

2 cups packed baby spinach
1 box thin rice noodles (omit for paleo or Whole30)

Optional Serving Suggestions

sliced red Thai chilis or jalapeno
fresh cilantro leaves
fresh mint leaves
sweet chili sauce
spicy chili paste

Instructions

Slow Cooker Directions

To make the meatballs, mix together the grated onion, salt, red curry paste, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, being careful not to overmix. Set aside.
In a 6-quart slow cooker, add the stock, 1 cup coconut milk, water, coconut aminos, ginger, garlic, lemongrass, and 1 tablespoon curry paste, whisking to combine.
Using a cookie scoop, scoop the meatball mixture into balls and add to the stock mixture.
Cover and cook on high for 4-5 hours or low for 6-8 hours.
Meanwhile, prepare the rice noodles according to package instructions. Set aside.
At the end of the cook time, uncover and carefully remove the ginger, garlic cloves and lemon grass. Discard.
Add the remaining 1 cup coconut milk, 1 tablespoon fish sauce, spinach, and lime juice, stirring to combine. Taste and add remaining 1 tablespoon curry paste (or more) if a spicier soup is desired, stirring to combine.
Divide the cooked rice noodles between serving bowls. Ladle over the broth and meatballs. Garnish with additional lime juice, cilantro, mint, and chili or sweet chili sauce if desired.

Stovetop Directions

To make the meatballs, mix together the grated onion, salt, red curry paste, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, being careful not to overmix. Set aside.
In a large Dutch oven, heat the stock, 1 cup coconut milk, water, coconut aminos, ginger, garlic, lemongrass, and 1 tablespoon curry paste over medium high heat.
Scoop the meatball mixture into balls and add to the stock mixture. Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 30-35 minutes or until the meatballs are cooked through and the broth is flavorful.
Meanwhile, prepare the rice noodles according to package instructions. Set aside.
At the end of the cook time, uncover and carefully remove the ginger, garlic cloves and lemon grass. Discard.
Add the remaining 1 cup coconut milk, 1 tablespoon fish sauce, spinach, and lime juice, stirring to combine. Taste and add remaining 1 tablespoon curry paste (or more) if a spicier soup is desired, stirring to combine.
Divide the cooked rice noodles between serving bowls. Ladle over the broth and meatballs. Garnish with additional lime juice, cilantro, mint, and chili or sweet chili sauce if desired.

Notes

This recipe makes about 6 servings

Nutrition information is calculated using almond flour and includes rice noodles.

This soup can easily be made paleo and Whole30 by omitting the rice noodles.

Make this soup nut-free by using oat flour in place of almond flour.

The meatballs can also be made using ground pork or ground turkey.

Make this a vegetarian Thai inspired soup by omitting the meatballs and instead using 1 package firm tofu, drained and diced as well as swapping vegetable stock for chicken stock. And be sure to use vegan fish sauce too.

For more recipe notes & ingredient modifications, see the blog post above

Nutrition