Thai Inspired Chicken Meatball Soup
Cozy and delicious Thai Inspired Chicken Meatball Soup can be made on the stovetop or slow cooker resulting in a super flavorful coconut curry broth. Includes easy swaps to make this whole30, paleo, nut-free, vegetarian and vegan friendly!
- Prep time
- 15 min
- Cook time
- 8 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup grated onion ((from about ½ medium yellow onion))
- 1/2 tsp kosher salt
- 2 tbsp almond flour ((or oat flour for nut free))
- 2 tsp red curry paste (such as Thai Kitchen )
- 1 lb 93% lean ground dark meat chicken
- 1 quart chicken stock (or vegetable stock)
- 2 cups unsweetened coconut milk ((from 1 (15-oz) can), divided)
- 2 cups water
- 1/4 cup coconut aminos ((or tamari))
- 2 inch piece of peeled ginger
- 3 whole peeled garlic cloves
- 1 stalk lemongrass, peeled and cut in half ((optional but recommended))
- 2 tbsp red curry paste, divided
- 1 tbsp fish sauce ((use vegan fish sauce for vegan or vegetarian))
- 2 tbsp fresh lime juice
- 2 cups packed baby spinach
- 1 box thin rice noodles ((omit for paleo or Whole30))
- sliced red Thai chilis or jalapeno
- fresh cilantro leaves
- fresh mint leaves
- sweet chili sauce
- spicy chili paste
Instructions
- 1
Slow Cooker Directions
- 2
To make the meatballs, mix together the grated onion, salt, red curry paste, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, being careful not to overmix. Set aside.
- 3
In a 6-quart slow cooker, add the stock, 1 cup coconut milk, water, coconut aminos, ginger, garlic, lemongrass, and 1 tablespoon curry paste, whisking to combine.
- 4
Using a cookie scoop, scoop the meatball mixture into balls and add to the stock mixture.
- 5
Cover and cook on high for 4-5 hours or low for 6-8 hours.
- 6
Meanwhile, prepare the rice noodles according to package instructions. Set aside.
- 7
At the end of the cook time, uncover and carefully remove the ginger, garlic cloves and lemon grass. Discard.
- 8
Add the remaining 1 cup coconut milk, 1 tablespoon fish sauce, spinach, and lime juice, stirring to combine. Taste and add remaining 1 tablespoon curry paste (or more) if a spicier soup is desired, stirring to combine.
- 9
Divide the cooked rice noodles between serving bowls. Ladle over the broth and meatballs. Garnish with additional lime juice, cilantro, mint, and chili or sweet chili sauce if desired.
- 10
Stovetop Directions
- 11
To make the meatballs, mix together the grated onion, salt, red curry paste, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, being careful not to overmix. Set aside.
- 12
In a large Dutch oven, heat the stock, 1 cup coconut milk, water, coconut aminos, ginger, garlic, lemongrass, and 1 tablespoon curry paste over medium high heat.
- 13
Scoop the meatball mixture into balls and add to the stock mixture. Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 30-35 minutes or until the meatballs are cooked through and the broth is flavorful.
- 14
Meanwhile, prepare the rice noodles according to package instructions. Set aside.
- 15
At the end of the cook time, uncover and carefully remove the ginger, garlic cloves and lemon grass. Discard.
- 16
Add the remaining 1 cup coconut milk, 1 tablespoon fish sauce, spinach, and lime juice, stirring to combine. Taste and add remaining 1 tablespoon curry paste (or more) if a spicier soup is desired, stirring to combine.
- 17
Divide the cooked rice noodles between serving bowls. Ladle over the broth and meatballs. Garnish with additional lime juice, cilantro, mint, and chili or sweet chili sauce if desired.