This Thai Inspired Chicken Meatball Soup is bursting with flavor and so cozy you’ll find yourself reaching for a second bowl! With juicy chicken meatballs in a creamy coconut curry broth and packed with shiitake mushrooms and rice noodles, this is the ultimate spicy soup!
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
This soup is possibly the best spicy soup I’ve ever made — it’s the kind of stuff I’d be happily slurping no matter the season.
While this is not an authentic Thai soup, it has some pretty amazing Thai-inspired flavors, such as ginger, garlic, red curry paste and coconut milk.
The juicy chicken meatballs and the creamy aromatic broth are a cracking combination and make this soup cozy, hearty and absolutely irresistible.
Why you’ll love this Thai-inspired chicken meatball soup
- It’s full of bold flavors from the curry paste, coconut milk, and fresh aromatics, so every spoonful is super tasty.
- You can easily make it your own — switch up the protein or make it more or less spicy.
- It tastes amazing the next day, too, so it’s great for meal prep!
What you’ll need
Ground chicken — I like using ground chicken because it’s light and lean, but if you want a richer flavor, you can swap it out for ground turkey or pork.
Egg — The egg helps hold the meatballs together so they don’t fall apart when you cook them.
Aromatics — Fresh garlic and ginger are the way to go; they bring out the best, bold flavors in the soup.
Shallots — Shallots add a nice, subtle sweetness, but if you don’t have any, a small red onion works too.
Carrot — Make sure to dice the carrot small so it softens quickly and blends right into the soup.
Shiitake mushrooms — Shiitakes give the soup a deep, earthy flavor, but you can mix in other mushrooms, too, if you like variety.
Thai red curry paste — This is where the flavor comes from, so adjust the amount depending on how spicy you like it.
Soy sauce — I use low-sodium soy sauce to keep the salt in check while still adding that savory, umami flavor.
Agave syrup — The agave adds a touch of sweetness to balance the spice, but honey works just as well if that’s what you’ve got.
Chicken stock — I always go for low-sodium stock, so I can adjust the seasoning as I go.
Coconut milk — Full-fat coconut milk makes the broth super creamy, but if you’re looking for something lighter, use light coconut milk.
Rice noodles — I like to cook the rice noodles separately so they don’t soak up too much broth, and then I toss them in right at the end.
Baby spinach — Add the spinach at the end so it wilts just enough without losing its bright color and fresh taste.
Pro tip
Don’t overcrowd the pan! When you’re browning the meatballs, give them some space. If they’re too close together, they’ll steam instead of brown, and you want that golden color.
How to make Thai chicken meatball soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
In a bowl, mix together the ground chicken, egg, garlic, ginger, soy sauce, cilantro, salt, and pepper. Roll the mixture into small meatballs and set them aside.
Heat some olive oil in a pot and brown the meatballs, then take them out and use the same pot to sauté the shallots, carrots, mushrooms, garlic, and ginger.
Next, stir in the Thai red curry paste, soy sauce, agave, chicken stock, and coconut milk. Let it simmer, then add the meatballs back into the soup.
Toss in the cooked rice noodles and spinach. Simmer until the spinach wilts, then finish it off with a squeeze of lime juice and a sprinkle of cilantro.
Substitutions and variations
- For a meat-free option, swap the chicken with crumbled tofu or chickpeas and use vegetable stock instead of chicken stock.
- Don’t have spinach? Kale, bok choy, or Swiss chard work great and add a bit more texture to the soup.
- Rice noodles are great, but you could switch them out for udon, soba, or even zucchini noodles for a low-carb option.
Recipe tips and notes
- If the meatball mixture is a bit too thin, add 1-2 tablespoons of panko breadcrumbs or almond flour and mix well to combine.
- Ground chicken can get pretty sticky when you’re shaping meatballs, so I always wet my hands a little—it makes the process much easier and way less messy.
- Cook the noodles just until they’re almost done. They’ll soften a bit more in the soup, so undercooking them slightly keeps them from getting mushy.
What to serve with this spicy Thai meatball soup
This spicy Thai meatball soup is pretty satisfying on its own, but if you want to serve something alongside it, here are a few options that work well:
- Spring rolls: Whether you go for fresh or crispy, spring rolls stuffed with veggies, shrimp, or tofu make a great side and add a little something extra to the meal.
- Thai cucumber salad: A light cucumber salad with lime, chili, and a touch of sweetness is refreshing and adds a nice crunch to balance the heat.
- Crispy wontons: If you're in the mood for something crunchy, crispy wontons or wonton chips are a fun snack to enjoy before or with the soup.
Leftovers and storage
- Keep any leftovers in an airtight container in the fridge, and they’ll last for about 3 days. If you can, store the noodles separately so they don’t get mushy.
- Warm the soup back up on the stove over low to medium heat. If it’s a bit thick, just add a little broth or water to loosen it up.
- For freezing, leave the noodles out and freeze the rest for up to 3 months. Let the soup cool first, then transfer it to a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight and reheat.
More delicious chicken soup recipes
If you’ve tried this Thai inspired chicken meatball soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
Thai Inspired Chicken Meatball Soup
Ingredients
For the meatballs
- 1 pound (450 g) ground chicken meat
- 1 small egg
- 4 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 tablespoon low-sodium soy sauce
- ¼ cup (4 g) fresh cilantro, finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the soup
- 2 tablespoons olive oil, divided
- 2 medium shallots, finely diced
- 1 medium carrot, finely diced
- ½ lb (225 g) shiitake mushrooms, sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons Thai red curry paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon agave syrup
- 4 cups (1000 ml) chicken stock
- 1 can (13.5 fl. oz / 400 ml) coconut milk
- 8 oz (225 g) rice noodles, cooked according to directions on package
- 2 cups (60 g) baby spinach
- 2 tablespoons lime juice
- Fresh cilantro, roughly chopped for garnishing
Instructions
- In a large bowl, combine the ground chicken, egg, garlic, ginger, soy sauce, cilantro, salt, and pepper. Mix until everything is well incorporated. Form the mixture into small meatballs and set them aside.1 pound ground chicken meat1 small egg4 garlic cloves1 tablespoon fresh ginger1 tablespoon low-sodium soy sauce¼ cup fresh cilantro½ teaspoon salt¼ teaspoon ground black pepper
- Heat 1 tablespoon of olive oil in a pan or a large pot over medium heat. Add the meatballs in batches and brown them on all sides. Remove the meatballs and set them aside.
- In the same pot, add the remaining olive oil, then the shallots, carrots, shiitake mushrooms, garlic, and ginger. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant.2 tablespoons olive oil2 medium shallots1 medium carrot½ lb shiitake mushrooms2 garlic cloves1 tablespoon fresh ginger
- Next, stir in the Thai red curry paste and cook for another minute to release the flavors. Pour in the soy sauce, agave syrup, chicken stock, and coconut milk, then bring the soup to a gentle simmer.2 tablespoons Thai red curry paste1 tablespoon low-sodium soy sauce1 tablespoon agave syrup4 cups chicken stock1 can (13.5 fl. oz / 400 ml) coconut milk
- Carefully add the browned meatballs back into the soup and simmer for 5-10 minutes.
- Next, stir in the cooked rice noodles and baby spinach. Simmer for another 2 minutes until the spinach wilts.8 oz rice noodles2 cups baby spinach
- Remove the soup from the heat and and stir in the lime juice. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.2 tablespoons lime juiceFresh cilantro
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Cynthia Navarro says
Made this tonight. Absolutely delicious! Ended up dicing all the veggies since we were starving.
Scott says
It was great. I used zucchini noodles instead of rice noodles loved it going to make again
Linda Baku says
I don’t care for mushrooms. Can I just leave out or should I substitute something else? I looks like a great recipe.
Alice says
Hi Linda, absolutely, you can leave the mushrooms out.