Okay, so I’ve been craving something warm, comforting, and a little bit different lately. I stumbled upon this idea for a Thai-inspired chicken meatball soup, and let me tell you, it did not disappoint. I tweaked things here and there to my liking, and I’m pretty stoked with how it all came together, so I have to share.
Getting Started: The Meatballs
First things first, I grabbed about a pound of ground chicken. I like to use the regular kind, not the super lean stuff, because a little fat helps with the flavor and keeps the meatballs from drying out. I tossed the chicken into a big bowl.
Then I added a bunch of stuff to flavor the chicken. I finely chopped up some fresh ginger and garlic, like, I used about a tablespoon of each, so a lot of flavor. Threw that in. I also added some chopped cilantro, maybe half a cup? A couple of tablespoons of fish sauce, beacuse you gotta have fish sauce in Thai food, I don’t make the rules. A squeeze of lime juice, and a good pinch of salt and pepper.
The key here is to really mix everything together. I used my hands because it’s just the easiest way to get everything evenly distributed. Once it was all combined, I rolled the mixture into little meatballs, about an inch or so in diameter. I didn’t fuss too much about making them perfectly round.
Building the Broth
For the broth, I started with a big pot and heated up some coconut oil over medium heat. Once it was hot, I tossed in a diced onion and let it cook until it started to soften, just a few minutes.
Then, I added more of that awesome ginger and garlic – again, about a tablespoon of each, minced up. I let that cook for another minute or so, just until it started to smell amazing.
Next, I poured in about 6 cups of chicken broth. You can use store-bought or homemade, whatever you’ve got. I also added a can of full-fat coconut milk, because that’s what gives it that creamy, rich texture. Another splash of fish sauce, a squeeze of lime, and then, for a little kick, I added some red curry paste. I started with a tablespoon, but you can add more or less depending on how spicy you like it.
I brought the broth to a simmer, then gently dropped in the meatballs. I let them cook in the simmering broth for about 15-20 minutes, until they were cooked through.
Finishing Touches
While the meatballs were cooking, I prepped some veggies. I sliced up some carrots and bell peppers, but you could really use whatever you like. Mushrooms, zucchini, snap peas… it all works! I added the veggies to the soup during the last few minutes of cooking, just until they were tender-crisp.
Right before serving, I stirred in a big handful of fresh spinach and some more cilantro. The spinach wilts down super quickly, so you only need to leave it in there for a minute or two.
Finally, I ladled the soup into bowls and topped it with some chopped green onions and a little extra squeeze of lime. And that’s it!
Seriously, this soup is so good. It’s warm, flavorful, a little bit spicy, and just all-around comforting. It’s also pretty healthy, packed with veggies and lean protein. Give it a try, and let me know what you think! I’m already planning my next batch.
