This Thai Green Curry Meatball Soup is made in just 35 minutes! This easy recipe combines flavor-packed chicken meatballs, tender noodles and leafy greens in a fragrant coconut milk broth.
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Thai food is one of my all-time favorite meals to make and definitely to eat. Though I could never call my Thai recipes authentic, I admire the Thai flavors, cooking process, and construction of these authentic recipes. Recreating the original recipe is my way of showing my full appreciation of Thai cuisine.
For more Asian-inspired recipes try my 30-minute peanut stir fry, sticky meatballs, and air fryer orange chicken.
🌟Why You'll Love this Recipe
- Made in 35 minutes. From start to finish this recipe takes just 35 minutes for a great recipe for busy weeknights.
- Fresh and aromatic. Fresh ingredients are used to create a warm and hearty soup.
- Easy recipe. This easy recipe is perfect to whip together on any weeknight!
🥘Ingredients
- Rice noodles. I like medium Thai rice noodles over thin rice noodles.
- Ground chicken. Lean, affordable protein.
- Soy sauce. Soy sauce brings the saltiness and umami flavor necessary in Thai cooking.
- Fresh herbs. Scallions (or green onions) and cilantro bring fresh flavor and texture to the meatballs.
- Aromatics. Fresh ginger, garlic and yellow onion bring flavor, fragrance and a base providing depth and complexity to the dish.
- Thai green curry paste. Made with green chilies, green curry paste brings spice, heat and flavor complexity.
- Honey. Honey balances the saltiness and spice already added to the soup.
- Chicken stock or broth. Good quality chicken broth is the crucial soup base, I like to use a low sodium broth to control the amount of salt in my dish.
- Full-fat coconut milk. Like chicken stock, quality coconut milk is crucial. You'll want to use full-fat coconut milk for its creamy rich flavor.
- Baby spinach. Fresh spinach for added texture.
- Fresh limes. Lime juice adds a bright and tangy acidity to the soup which is imperative to balance out the rich and savory flavors of the curry paste and coconut milk.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- I like mixing in spinach because it's an easy last-minute addition but I also love bok choy and shiitake mushrooms if I have them.
- Add some heat. Green chiles, red pepper flakes or your favorite spice.
- Switch up the protein. You can use any ground meat like ground turkey, ground pork, or ground beef.
- Opt for a low-sodium soy sauce or a great alternative that I use all the time is coconut aminos.
- Make it gluten-free. Use coconut aminos or tamari instead of soy sauce to make this dish gluten-free.
- Make it vegetarian. To make this dish vegetarian, replace the chicken stock with vegetable stock and swap the chicken out with tofu or faux ground meat.
🔪Instructions
Cook the rice noodles according to package instructions, strain and rinse with cold water. Set the noodles aside.
Step 1: In a large bowl, add the ground chicken and the rest of the meatball ingredients. Mix with your hands.
Step 2: Form into 16 equal-sized or 2-inch meatballs.
Step 3: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Cook the meatballs on all sides until golden brown, remove and set aside. Add more oil to the pan and saute the onions for 3-4 minutes. Add garlic and 1 teaspoon of ginger.
Step 4: Add in the curry paste, stir and cook for another 2-3 minutes. Pour in the soy sauce, honey, chicken broth and coconut milk. Add the meatballs back in and simmer for 10 minutes, stir in the spinach and noodles.
Step 5: Cook for another 2 minutes until the spinach has wilted. Take off the heat, and season with salt and fresh lime juice to taste.
Step 6: Serve with lime wedges, scallions and cilantro for garnish. Enjoy!
💭Recipe FAQs
Yes, you can make the soup and meatballs ahead of time. Add fresh herbs before serving for a layer of freshness.
The spice level can vary based on the amount of green curry paste used. Adjust the quantity to suit your spice preferences.
You can! However, make note that the broth will be thinner, less creamy, and rich.
Yes, but the flavor of the dish will be affected. There are some great Asian meatballs out there though. If you use Italian meatballs the soup will still be delicious but it will be a hybrid (Thai-Italian) dish of sorts.
👩🏻🍳Chef Tips
- Balance your flavors. Achieve a balance of flavors by combining the spicy, sweet, sour, and salty elements. Adjust the amount of green curry paste, sugar, lime juice, and soy sauce to your taste.
- Chill the meatballs. Chill the mix in the refrigerator for 10 minutes before forming. This helps the meatballs from falling apart.
- Use an ice cream scoop. Use an ice cream scoop or cooking scoop to scoop out equal parts of meat for symmetrical meatballs. This also ensures an even cook.
- Simmer. Allow the soup to simmer for a bit to allow all the delicious flavors to meld together.
🥗Serving
This Thai green curry meatball soup is perfect to warm you up and bring fresh flavor to your day. This stellar soup pairs great with a crisp beer and a cold winter night!
🥣Storage & Reheating
- Thai green curry meatball soup can be stored in the refrigerator for 2-3 days. Store in an airtight container.
- Reheat on the stovetop or in the microwave.
- If freezing, freeze the broth and the meatballs separately in freezer-safe containers for 2-3 months. Allow the meatballs and broth to defrost in the refrigerator overnight before reheating.
- Freezing coconut milk can change the consistency. If possible, freeze the broth without the coconut milk and add it when reheated.
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Thai Green Curry Meatball Soup
KITCHEN TOOLS NEEDED
- 1 Large pot or Dutch oven
- 1 Knife and cutting board
- 1 Strainer
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Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 10 ounces rice noodles, cooked according to package directions
Meatballs
- 1 pound ground chicken
- 2 tablespoons soy sauce
- 1 tablespoon scallions, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger or ginger paste
- 1 tablespoon fresh cilantro, chopped
Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger or ginger paste
- 1 tablespoon green curry paste
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 4 cups chicken broth
- 1 15 ounce can full-fat coconut milk
- 5 ounces baby spinach
- Salt, to taste
- ½ lime, juiced
- For garnish: chopped scallions, chopped cilantro and lime wedges
Instructions
- Cook rice noodles according to the directions on the package, strain, rinse with cold water, and set aside.
- In a large bowl, add all of the meatball ingredients and mix together with your hands. Form into approximately 16 equal-sized meatballs.
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides for a few minutes. Remove and set aside.
- Add 1 more tablespoon of oil to the pan. Saute the onions for 3-4 minutes. Add 2 garlic cloves and 1 teaspoon ginger.
- Add in the curry paste, stir and cook for 2 minutes.
- Pour in soy sauce, honey, chicken broth and coconut milk.
- Add meatballs back in and simmer for 10 minutes. Stir in spinach and noodles.
- Cook for 2 minutes until spinach is wilted. Turn off heat, season with salt to taste and squeeze in lime juice.
- Serve with lime wedges, scallions and cilantro.
Sarah's Tips
- Balance your flavors. Achieve a balance of flavors by combining the spicy, sweet, sour, and salty elements. Adjust the amount of green curry paste, sugar, lime juice, and soy sauce to your taste.
- Chill the meatballs. Chill the mix in the refrigerator for 10 minutes before forming. This helps the meatballs from falling apart.
- Use an ice cream scoop. Use an ice cream scoop or cooking scoop to scoop out equal parts of meat for symmetrical meatballs. This also ensures an even cook.
- Simmer. Allow the soup to simmer for a bit to allow all the delicious flavors to meld together.
- Thai green curry meatball soup can be stored in the refrigerator for 2-3 days. Store in an airtight container.
- Reheat on the stovetop or in the microwave.
- If freezing, freeze the broth and the meatballs separately in freezer-safe containers for 2-3 months. Allow the meatballs and broth to defrost in the refrigerator overnight before reheating.
- Freezing coconut milk can change the consistency. If possible, freeze the broth without the coconut milk and add it when reheated.
Nancy says
Second time making this soup! So delicious.....
Nancy says
This was delicious! So many wonderful flavors! Easy to make... Great cold weather meal.