This Thai chicken meatball soup is bursting with flavor, featuring juicy chicken meatballs seasoned with oregano and Cajun spices. Combined with tender noodles in a rich, hearty broth made from coconut milk and chicken stock, it’s a sure winner.

A bowl of Thai chicken meatball soup on a green tablecloth with spoon and chopstick beside it.

If you’re a fan of Thai flavors, you’re going to love this easy, comforting, and veggie-packed Thai chicken meatball soup. Tender ground chicken meatballs and noodles add heartiness.

The best part of this soup is the rich, flavorful broth. It’s delicately creamy from the coconut milk, balanced with chicken stock. A dash of freshly squeezed lemon juice adds depth, creating a soul-warming, savory blend.

This soup is loaded with veggies—featuring three full bell peppers and as much baby spinach as you’d like. It’s a delicious way to enjoy a nutrient-packed meal. Serve this soup on its own or ladle it over rice or noodles for an extra filling option. Enjoy!

Ingredients

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

Ground chicken
Noodles: Al dente
Baby spinach
Chicken broth
Coconut milk
Bell peppers assorted colors: I used red, green and yellow pepper
Carrots
Celery
Onion
Lemon or store-bought lemon juice
Olive oil
Seasoning: I used the following (Oregano, cajun seasoning, black pepper and salt)

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.
Cooking Options:
- 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.

Chicken meatballs in a white baking dish

Prepare the Vegetables:

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

chopped onions, bell peppers and celery.

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.

Process photo: sauteed onion, celery, and bell peppers.

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.

Process image: adding chicken broth to the pot

process image: adding coconut milk to the pot of soup

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.

Process image: Adding spinach to the 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.

A pot of Thai chicken meatball soup with wooden spoon and chop sticks beside it.

Tips & mistakes to avoid for beginner cooks

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.
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.
Do not over cook the noodles as they will become mushy
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.

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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 freezer 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.