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Thai Noodle Soup with Chicken Meatballs Recipe
Ash Tyrrell

Thai Noodle Soup with Chicken Meatballs Recipe

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. The meatballs are done when they float to the top and are cooked through. Avoid boiling too aggressively, as that can make them tough.
  7. 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.
  8. 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.
  9. 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.
  10. 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.