The first time I made this Thai Noodle Soup with Chicken Meatballs Recipe, I was honestly blown away by how comforting and flavorful it turned out. I wanted something cozy but not heavy, and this soup hit the mark perfectly.
The tender chicken meatballs soak up all those Thai-inspired flavors, while the noodles make it hearty enough for dinner. I remember standing over the pot, tasting the broth, and thinking, “This is better than takeout.”
Now it’s one of my favorite weeknight meals to make when I want something warm, fragrant, and satisfying. You can also enjoy similar treats like Baked Sweet Potato Bites with Cinnamon Recipe as a side snack.
Ingredients
- 1 pound ground chicken – Keeps the meatballs light and tender; I prefer freshly ground chicken for better texture and flavor.
- 2 cloves garlic, minced – Adds a sharp, aromatic base; always use fresh garlic instead of pre-minced for the best taste.
- 1 tablespoon freshly grated ginger – Brings warmth and brightness; grate it fresh for a stronger flavor.
- 2 tablespoons soy sauce – Adds saltiness and umami depth; use low-sodium to control salt levels.
- 1 tablespoon fish sauce – Gives authentic Thai flavor; a small amount makes a big difference.
- 1 teaspoon sesame oil – Adds a subtle nutty aroma to the meatballs.
- 1 tablespoon chopped fresh cilantro – Provides herbal freshness; avoid dried cilantro for this recipe.
- 1 tablespoon lime juice – Brightens the meatball mixture and enhances overall flavor.
- 6 cups chicken broth – Forms the rich base of the soup; high-quality or homemade broth works best.
- 1 tablespoon red curry paste – Adds bold Thai flavor and heat; adjust according to spice preference.
- 1 cup coconut milk – Creates creaminess and balances spice; full-fat gives a richer texture.
- 6 ounces rice noodles – Absorb the broth beautifully; cook just until tender to avoid mushiness.
- 1 cup sliced mushrooms – Add earthy flavor and extra texture.
- 1 red bell pepper, thinly sliced – Brings sweetness, color, and a slight crunch.
- 1 cup baby spinach – Stir in at the end so it wilts gently without overcooking.
- Fresh cilantro, lime wedges, and sliced green onions for garnish – Add brightness, freshness, and a beautiful finishing touch.
- You might also want to add a touch of elegance with Spinach and Ricotta Stuffed Phyllo Cups Recipe for a delightful appetizer.
Note: This ingredient list serves approximately 4 people generously. You can double the quantities if serving a larger group.
Variations
If you love experimenting in the kitchen like I do, here are some ways to customize this Thai Noodle Soup with Chicken Meatballs recipe:
- Dairy-free: This recipe is naturally dairy-free when using coconut milk. Just ensure your curry paste contains no hidden dairy ingredients.
- Gluten-free: Use gluten-free soy sauce or tamari and rice noodles for a fully gluten-free option.
- Low-carb: Swap rice noodles for zucchini noodles or shirataki noodles.
- Extra heat: Add sliced Thai chilies or a drizzle of chili oil.
- Different protein: Substitute ground turkey or even shrimp for the chicken.
- Vegetable boost: Add bok choy, snap peas, or shredded carrots for more color and nutrients.
Cooking Time
This recipe comes together faster than you might think.
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Equipment You Need
- Large mixing bowl – For combining and shaping the meatball mixture.
- Large soup pot or Dutch oven – To simmer the broth and cook everything evenly.
- Wooden spoon – For stirring the broth and curry paste.
- Small scoop or spoon – Helps shape evenly sized meatballs.
- Knife and cutting board – For chopping vegetables and herbs.
- Ladle – For serving the soup neatly into bowls.
How to Make Thai Noodle Soup with Chicken Meatballs Recipe?
This recipe is simple and approachable. I break it into easy steps so you can follow along confidently.
Prepare the Chicken Meatballs
In a large bowl, combine the ground chicken, garlic, ginger, soy sauce, fish sauce, sesame oil, lime juice, and chopped cilantro. Mix gently until everything is evenly incorporated. Be careful not to overmix, as that can make the meatballs dense.
Shape the mixture into small, bite-sized meatballs. I like making them about one inch wide so they cook quickly and evenly. Set them aside on a plate while you prepare the broth.
Build the Flavorful Broth
In a large pot over medium heat, add a splash of oil and stir in the red curry paste. Cook it for about a minute to release its aroma and deepen the flavor. This step really enhances the overall taste of the soup.
Pour in the chicken broth and bring it to a gentle simmer. Stir in the coconut milk and let everything blend together. The broth should look creamy and slightly golden.
Cook the Meatballs
Carefully drop the prepared meatballs into the simmering broth. Make sure they are spaced out so they don’t stick together. Let them cook gently for about 8–10 minutes.
The meatballs are done when they float to the top and are cooked through. Avoid boiling too aggressively, as that can make them tough.
Add Vegetables and Noodles
Once the meatballs are cooked, add the sliced mushrooms and red bell pepper. Let them simmer for about 5 minutes until slightly tender but still vibrant.
Add the rice noodles directly to the pot and cook according to package instructions. Stir in the spinach at the very end so it wilts gently without overcooking.
Finish and Garnish
Taste the broth and adjust seasoning with extra lime juice, soy sauce, or fish sauce if needed. I always do a final taste test before serving.
Ladle the soup into bowls and top with fresh cilantro, green onions, and a squeeze of lime. Serve immediately while hot and fragrant.
Additional Tips for Making this Recipe Better
After making this recipe several times, I’ve learned a few tricks that really elevate the flavor:
- I always sauté the curry paste first because it deepens the flavor and removes any raw taste.
- I use fresh lime juice right before serving; it makes the broth taste brighter and more balanced.
- I avoid overcooking the noodles by checking them a minute early—they continue softening in the hot broth.
- I sometimes add a splash of extra coconut milk at the end for a richer, creamier finish.
- When I want extra texture, I top my bowl with crushed peanuts or crispy shallots.
How to Serve Thai Noodle Soup with Chicken Meatballs Recipe?
This soup is best served piping hot in deep bowls. I like arranging the noodles first, then ladling the broth and meatballs over the top for a beautiful presentation. Garnish with fresh cilantro, thinly sliced green onions, and lime wedges on the side.
For a restaurant-style look, sprinkle a few red chili slices and drizzle a tiny bit of chili oil on top. Serve with chopsticks and a soup spoon for the full experience. You can even pair it with fresh spring rolls for a complete Thai-inspired meal.
Nutritional Information
Here’s a general estimate per serving:
- Calories: Approximately 420 kcal
- Protein: About 28g
- Carbohydrates: Around 35g
- Fat: Roughly 18g
These values may vary depending on the exact ingredients and portion sizes used.
Make Ahead and Storage
Storing
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days. Keep the noodles separate if possible to prevent them from getting mushy.
Freezing
You can freeze the broth and meatballs without the noodles for up to 2 months. Let it thaw overnight in the refrigerator before reheating. Cook fresh noodles when ready to serve.
Reheating
Reheat gently on the stovetop over medium-low heat until warmed through. If the broth has thickened, add a splash of water or broth to loosen it. Always taste and adjust seasoning before serving again.
Why You’ll Love This Recipe?
This Thai Noodle Soup with Chicken Meatballs recipe is a comfort food favorite for many reasons.
- Easy to Make
I love that it comes together in under an hour with simple ingredients. It feels impressive but is actually very manageable. - Full of Bold Flavor
The mix of curry paste, coconut milk, ginger, and lime creates a rich yet balanced broth. - Customizable
You can easily adjust spice levels, swap proteins, or add more vegetables to fit your taste. - Perfect for Meal Prep
It stores well and tastes even better the next day as the flavors deepen. - Comforting Yet Light
It’s hearty enough for dinner but still feels fresh and not overly heavy.
This Thai Noodle Soup with Chicken Meatballs recipe is warm, vibrant, and packed with comforting flavors. Once you make it, I truly believe it will become one of your go-to homemade soups just like it did for me.
Thai Noodle Soup with Chicken Meatballs Recipe
Ingredients
Method
- In a large bowl, combine the ground chicken, garlic, ginger, soy sauce, fish sauce, sesame oil, lime juice, and chopped cilantro. Mix gently until everything is evenly incorporated. Be careful not to overmix, as that can make the meatballs dense.
- Shape the mixture into small, bite-sized meatballs. I like making them about one inch wide so they cook quickly and evenly. Set them aside on a plate while you prepare the broth.
- In a large pot over medium heat, add a splash of oil and stir in the red curry paste. Cook it for about a minute to release its aroma and deepen the flavor. This step really enhances the overall taste of the soup.
- Pour in the chicken broth and bring it to a gentle simmer. Stir in the coconut milk and let everything blend together. The broth should look creamy and slightly golden.
- Carefully drop the prepared meatballs into the simmering broth. Make sure they are spaced out so they don’t stick together. Let them cook gently for about 8–10 minutes.
- The meatballs are done when they float to the top and are cooked through. Avoid boiling too aggressively, as that can make them tough.
- Once the meatballs are cooked, add the sliced mushrooms and red bell pepper. Let them simmer for about 5 minutes until slightly tender but still vibrant.
- Add the rice noodles directly to the pot and cook according to package instructions. Stir in the spinach at the very end so it wilts gently without overcooking.
- Taste the broth and adjust seasoning with extra lime juice, soy sauce, or fish sauce if needed. I always do a final taste test before serving.
- Ladle the soup into bowls and top with fresh cilantro, green onions, and a squeeze of lime. Serve immediately while hot and fragrant.
Notes
- I always sauté the curry paste first because it deepens the flavor and removes any raw taste.
- I use fresh lime juice right before serving; it makes the broth taste brighter and more balanced.
- I avoid overcooking the noodles by checking them a minute early—they continue softening in the hot broth.
- I sometimes add a splash of extra coconut milk at the end for a richer, creamier finish.
- When I want extra texture, I top my bowl with crushed peanuts or crispy shallots.
