Description
A comforting and flavorful Thai-Style Chicken Meatball Noodle Soup featuring tender ground chicken meatballs simmered in a fragrant coconut red curry broth, paired with tender rice noodles, fresh spinach, and mushrooms. This recipe is a perfect balance of spicy, savory, and zesty flavors, finished with a hint of lime for brightness.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Soup Base and Add-ins
- 2–3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken broth
- 1 teaspoon brown sugar
- 1 cup mushrooms, sliced
- 2 cups spinach or baby kale
- 6 ounces rice noodles
- Juice of 1 lime
Instructions
- Prepare the meatballs: In a mixing bowl, combine the ground chicken, minced garlic, grated ginger, soy sauce, chopped cilantro, salt, and pepper. Mix gently until just combined. Form the mixture into small 1-inch diameter balls and set aside.
- Make the curry broth: Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the red curry paste and sauté for 2–3 minutes until fragrant. Slowly add the coconut milk, followed by the chicken broth and brown sugar, stirring to combine. Bring the mixture to a gentle simmer.
- Cook meatballs and mushrooms: Add the chicken meatballs carefully to the simmering broth, avoiding overcrowding. Add the sliced mushrooms to the pot as well. Let everything simmer for 10–12 minutes until meatballs are cooked through and mushrooms are softened.
- Add greens and noodles: Stir in the spinach or baby kale and cook for 1–2 minutes until wilted. Meanwhile, cook the rice noodles according to package instructions, then rinse and drain them. You can mix the noodles into the soup or serve them separately, ladling broth and meatballs over.
- Finish and serve: Squeeze fresh lime juice into the soup for brightness and stir gently. Garnish with additional chopped cilantro if desired. Serve hot and enjoy the layers of savory, spicy, and fresh flavors.
Notes
- Adjust the amount of red curry paste based on your spice preference.
- Use gluten-free soy sauce or tamari if you need a gluten-free option.
- For a lighter soup, use light coconut milk instead of full-fat.
- Rice noodles cook quickly; be careful not to overcook to avoid mushiness.
- Fresh lime juice added at the end enhances the flavor and balances the richness.
