Thai Green Curry Meatball Soup
This Thai Green Curry Meatball Soup is a weeknight miracle. Cozy, fragrant coconut broth, flavor-packed chicken meatballs, tender rice noodles, and greens all done in about 35 minutes. It has those quintessential Thai-inspired flavors, but it’s built for busy life: one pot, simple ingredients, and a broth you’ll want to sip straight from the ladle.
Servings: 4 people
Calories: 605kcal
Equipment
- 1 Knife and cutting board
- 1 Strainer
Ingredients
- 10 ounces rice noodles cooked according to package directions
Meatballs
- 1 pound ground chicken ground turkey is a great substitute
- 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
- 2 tablespoons olive oil divided
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon grated ginger or ginger paste
- 1 tablespoon green curry paste I use Thai Kitchen brand
- 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.10 ounces rice noodles
- In a large bowl, add all of the meatball ingredients and mix together with your hands. Form into approximately 16 equal-sized meatballs.1 pound ground chicken, 2 tablespoons soy sauce, 1 tablespoon scallions, 2 cloves garlic, 1 teaspoon grated ginger or ginger paste, 1 tablespoon fresh cilantro
- 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.2 tablespoons olive oil
- Add 1 more tablespoon of oil to the pan. Saute the onion for 3-4 minutes. Add 2 garlic cloves and 1 teaspoon ginger.2 tablespoons olive oil, 1 yellow onion, 2 cloves garlic, 1 teaspoon grated ginger or ginger paste
- Add in the curry paste, stir and cook for 2 minutes.1 tablespoon green curry paste
- Pour in soy sauce, honey, chicken broth and coconut milk.2 tablespoons soy sauce, 3 tablespoons honey, 4 cups chicken broth, 1 15 ounce can full-fat coconut milk
- Add meatballs back in and simmer for 10 minutes. Stir in spinach and noodles.5 ounces baby spinach
- Cook for 2 minutes until spinach is wilted. Turn off heat, season with salt to taste and squeeze in lime juice.Salt, ½ lime
- Serve with lime wedges, scallions and cilantro.For garnish: chopped scallions, chopped cilantro and lime wedges
This recipe was developed specifically using Thai Kitchen brand curry paste. It’s milder and less salty than traditional Thai brands. If you are using an authentic Thai brand (like Mae Ploy or Maesri), start with only 1.5 teaspoons and adjust to taste, or the soup may be too spicy!
Notes
- The Noodle Rule: Don't cook the rice noodles in the soup. They will absorb all the broth and turn gummy. Boil them separately, rinse in cold water, and add to the pot just before serving or individual bowls before ladling the soup over them.
- Rolling Hack: Ground poultry is stickier than beef. Lightly dampen your hands with water or oil before rolling to prevent the meat from sticking to your palms.
- Lime at the End: Stir in the lime juice after you’ve turned off the heat. Boiling citrus juice makes it taste dull; adding it at the end keeps the flavor bright.
- Storage Tip: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Contrary to popular belief, you can freeze this soup with the coconut milk included (I've done it many times). If it looks separated after thawing, just whisk it well while reheating on the stovetop to bring the creamy texture back.
- Freeze Without Noodles: For the best texture, freeze only the meatballs and broth. Add fresh noodles upon reheating.
Nutrition
Serving: 1bowl | Calories: 605kcal | Carbohydrates: 28g | Protein: 33g | Fat: 33g | Cholesterol: 96mg | Sodium: 2160mg | Fiber: 4g | Sugar: 17g
