Thai chicken meatball soup

This Thai-inspired chicken meatball soup is an easy, comforting soup made with juicy ground chicken meatballs, tender noodles, colorful vegetables, coconut milk, and chicken broth. The creamy coconut broth is balanced with fresh lemon juice and cilantro, while oregano and Cajun seasoning give the chicken meatballs plenty of flavor.

If you’re a fan of Thai-inspired flavors, you’re going to love this easy chicken meatball soup. The combination of tender chicken meatballs, noodles, vegetables, and creamy coconut broth makes it filling enough to enjoy as a complete meal.

The best part of this soup is the broth. Coconut milk gives it a lightly creamy texture without making it too heavy, while chicken stock adds a savory base. Fresh lemon juice adds a little acidity that helps balance the richness of the coconut milk.

This isn’t a traditional Thai soup. Instead, it is my take on a Thai-inspired chicken meatball soup, using ingredients and flavors that I enjoy together.

Recipe at a Glance

• Recipe: Thai-Inspired Chicken Meatball Soup
• Main protein: Ground chicken
• Cooking method: Stovetop and oven or pan-fried meatballs
• Main flavors: Coconut, lemon, cilantro, Cajun seasoning, and oregano
• Serves: Up to 4 people
• Prep time: 10 minutes
• Cook time: 55 minutes
• Total time: 1 hour 5 minutes

What Does Thai Chicken Meatball Soup Taste Like?

Thai-inspired chicken meatball soup has a savory, lightly creamy broth with a bright citrus flavor. The coconut milk adds richness, while lemon and fresh cilantro keep the soup from tasting too heavy.

The chicken meatballs are tender and flavorful, and the vegetables and noodles make the soup hearty enough for a filling meal.

Because this is a Thai-inspired recipe rather than a traditional Thai soup, I use a combination of Thai-influenced ingredients and seasonings with a few ingredients that are not traditionally Thai, such as Cajun seasoning and oregano.

The Thai Flavors That Inspired This Chicken Meatball Soup

When I created this chicken meatball soup, I wanted a broth that had some of the flavors I associate with Thai-inspired cooking without making a traditional Thai soup.

Coconut milk is one of the main ingredients that inspired the broth. It gives the soup a creamy texture and a mild sweetness that works really well with savory chicken broth.

Fresh cilantro adds a fresh, herby flavor to both the meatballs and the soup. I also like adding lemon juice at the end because the acidity brightens the broth and balances the richness of the coconut milk.

The bell peppers, carrots, spinach, and noodles make the soup colorful and filling, while Cajun seasoning and oregano give the chicken meatballs their own flavor.

So, while you shouldn’t expect this to taste exactly like a traditional Thai soup, it has the creamy coconut, fresh herb, and citrus combination that inspired me to create this version.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

For the chicken meatballs

• Ground chicken
• Oregano
• Cajun seasoning
• Black pepper
• Salt
• Fresh cilantro (coriander)
• Breadcrumbs, optional

For the soup

• Chicken broth
• Coconut milk
• Noodles
• Baby spinach
• Bell peppers, assorted colors — I used red, green, and yellow
• Carrots
• Celery
• Onion
• Lemon juice, freshly squeezed or store-bought
• Olive oil
• Oregano
• Cajun seasoning
• Black pepper
• Salt
• Fresh cilantro (coriander)

How to make Thai chicken meatball soup

Prepare the Meatball Mixture:

• In a large mixing bowl, add the ground chicken. To season it, sprinkle in half a teaspoon each of oregano, Cajun seasoning, and black pepper. Add a pinch of salt and a handful of chopped fresh coriander (or cilantro) for extra flavor.
• Mix everything together well with a spoon or your hands, making sure the seasonings are evenly distributed throughout the chicken.
• The mixture might be sticky to work with. To make it easier, place the bowl in the freezer for about 20 minutes, which will help firm it up. Alternatively, you can add a small handful of breadcrumbs to the bowl before mixing to give the meatballs a firmer texture.

Form the Meatballs:

• Scoop up small portions of the chicken mixture with an ice cream scoop or your hands. Roll each portion into a ball. Try not to make them too large; this helps them cook evenly and they are easier to eat in a soup..
• Cooking Options: You can either bake or pan-fry the meatballs.
  • Oven Method: Preheat your oven to 180°C (350°F). Place the meatballs on a baking sheet lined with parchment paper, and bake them for about 30 minutes, or until they are cooked through and golden brown.
  • Pan-Frying Method: Alternatively, heat a little oil in a frying pan over medium heat and cook the meatballs, turning them occasionally until they’re golden brown on all sides and cooked through. Set the cooked meatballs aside on a plate.

Prepare the Vegetables:

• Finely chop onion, celery stalks, and bell peppers (any color you like). Grate carrots.

Start the Soup Base:

• In a large pot, heat 1-2 tablespoons of olive oil over medium heat.
• Add the chopped onion, celery, bell peppers, and grated carrots. Sauté for about 5 minutes, stirring occasionally until the vegetables soften.

Add Broth and Coconut Milk:

• Pour in chicken broth, followed by a can of coconut milk. Stir gently to combine, and bring the soup to a gentle boil.

Season the Soup:

• You can use your favorite spices or add the same ones you used for the meatballs (oregano, Cajun seasoning, black pepper, salt, and fresh coriander).
• Squeeze in some fresh lemon juice (about half a lemon) to brighten up the flavors. Stir to mix.

Finish the Soup with Spinach and Meatballs:

• Add a handful of baby spinach leaves to the pot. Then, gently place the cooked meatballs into the soup.
• Let everything simmer together for another 10 minutes, allowing the meatballs to absorb the soup’s flavors. 5 minutes in add al dente noodles to the chicken meatball soup.

Taste and Serve:

• Taste the soup and adjust the seasonings if needed. When it tastes perfect, your Thai chicken meatball soup is ready to serve.

Tips & mistakes to avoid for beginner cooks

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. If you don’t have al dente noodles, you can add any soup noodles at the same time when adding the spinach and meatballs, just remember to add more broth cause the uncooked noodles will absorb most of the liquid of the soup.
3. Do not over cook the noodles as they will become mushy
4. Do not overcook the meatballs, whether you bake them or sear them over a pan just ensure that they don’t end up dry and tough.

More delicious soup recipes to add to your rotation

How to store and reheat leftover Thai Meatball Soup

Allow your Thai chicken meatball soup to cool to room temperature before storing. Transfer any leftover soup to an airtight container and refrigerate for up to 3 days.

For extended storage, freeze the soup in airtight containers or ziplock bags to save space. The soup will stay fresh in the freezeFAQr for up to 3 months.

Reheating Instructions

For refrigerated soup, reheat the Thai chicken meatball soup on the stovetop or in the microwave. If reheating on the stovetop, warm it over medium heat, and if it’s too thin, let it simmer uncovered to thicken.

For frozen soup, thaw it in the fridge or at room temperature, then reheat using the same methods.

FAQ