Description
Thai Inspired Chicken Meatball Soup is a warm and comforting dish that combines tender chicken meatballs with a fragrant broth, vibrant vegetables, and an explosion of flavors that will leave you craving more. This easy-to-follow recipe transforms simple ingredients into a restaurant-quality meal that’s perfect for cozy evenings or entertaining guests.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1-inch fresh ginger, minced
- 3 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 red bell pepper, diced
- 2 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp chili paste (adjust to taste)
- ½ cup cilantro leaves for garnish
- ½ cup panko breadcrumbs
- 1 large egg, beaten
- 2 green onions, chopped
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- In a bowl, combine ground chicken, panko breadcrumbs, chopped green onions, beaten egg, sesame oil, salt, and pepper. Mix until combined and form into small meatballs.
- Heat oil in a large pot over medium heat and sear meatballs until golden brown on all sides (about 3 minutes). Remove from pot.
- In the same pot, sauté minced garlic and ginger until fragrant (about 1 minute).
- Add vegetable broth, coconut milk, soy sauce, and chili paste; stir well and bring to a gentle simmer.
- Add diced red bell pepper and any additional veggies; cook for about 5 minutes.
- Return meatballs to the pot; cover and simmer for another 10-15 minutes until cooked through.
- Garnish with fresh cilantro leaves and lime juice before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg