Thai meatball noodle soup

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

Thai meatball noodle soup

This Thai-inspired meatball noodle soup is a comforting, flavorful dish that combines tender, spiced chicken meatballs with a creamy coconut broth, vibrant veggies, and fresh herbs. Each bite brings a harmony of textures and tastes, perfect for warming up on a cool day or for a nourishing meal any time of year.

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Course: Soup

Cuisine: American, Asian

Keyword: meatball soup, Thai chicken meatball soup

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Calories: 558kcal

Ingredients

2 lbs Ground meat
2 oz Noodles Al dente
1 Handful Spinach
2 cups Broth
150 ml Coconut milk
3 Bell peppers assorted colors
1 Carrots medium
1 stalk Celery
1 Onion medium
2 tbsp Lemon juice
2 tbsp Olive oil
Seasoning (Oregano, cajun seasoning, black pepper and salt)

Instructions

Prepare the Meatball Mixture

In a large mixing bowl, add the ground meat. 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.
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.
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.

Cooking the soup

Finely chop onion, celery stalks, and bell peppers (any color you like). Grate carrots.
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.
Pour in chicken broth, followed by a can of coconut milk. Stir gently to combine, and bring the soup to a gentle boil.
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.
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
Taste the soup and adjust the seasonings if needed. When it tastes perfect, your Thai meatball noodle soup is ready to serve.

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