Thai-Inspired Chicken Meatball Soup
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1(4-inch) piece fresh ginger, peeled
- 6garlic cloves, peeled
- 1jalapeño
- 2pounds ground chicken
- 1large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
- 3tablespoons fish sauce
- Kosher salt
- 2tablespoons vegetable or coconut oil, plus more as needed
- 2cups chicken broth
- 1(14-ounce) can full-fat coconut milk
- ½teaspoon granulated sugar
- 5ounces baby spinach
- 1tablespoon lime juice, plus lime wedges for serving
- Steamed white or brown rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
436 calories; 32 grams fat; 20 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 31 grams protein; 944 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
- Step 2
Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
- Step 3
Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- Step 4
Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
Private Notes
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Cooking Notes
Dana
This was quite tasty. I’m not sure what Gastons are hanging out in the NYT test kitchen but IMO it could serve 6-8. Also took far long than 30 min - even applying my “I’m spastic with a knife and lucky to have all my fingers” discount rate. Recommend cooking the meatballs close to done in the pan (had to simmer 30 mins...). I used turkey and added an egg and 1/2c panko for binding (meatballs were falling apart).
Chris B
Excellent. I cooked the meatballs in a 425F oven, on a sheet pan lined with parchment paper. Less fuss and easier clean-up. I used Thai peppers, had some frozen from last summer, probably more than a single jalapeno.
Ryan
1. Double jalapeño (next time probably will triple.) 2. Add 1 egg and 1/2c panko to the meatballs. 3. 4c chicken stock with 1 container of coconut milk. (Probably again would increase the stock next time.) 4. Reduce the size of the meatballs by half. 5. Bake meatballs at 425 for 20 min.
EKSanfilippo
Not sure what wizard could have this on the table in 30 minutes, but I tip my hat to them.
Jo Jo
Gosh more than 430 comments here. If anyone actually sees this, let it be known and I followed the recipe to the T and it came out fabulous! The flavors here are deep. Yes the meatballs felt a little sticky to the hand, but they were not sticking to the Dutch oven when I browned them so it all worked out great. Meatballs were done in about ten minutes. Completed this meal in about 45 working as fast as I could -definitely not 30. Go for it, recipe needs no tweaking!
Alison
If you have a small food processor, definitely use that. I blitzed up the ginger, jalapeño, and garlic in it, scraped it out and then did the cilantro. Significantly cut down on the prep time for the meatballs.
Lee
It’s a cruel joke saying this takes 30 minutes - especially for those of us trying to plan quick weeknight meals! After all the chopping and cooking the meatballs (25 min alone), this will easily end up being an hour. The recipe is great but pls be realistic on timing!!
Lizzie D
Do you have a cold and are stoned? Pay your roommate $100 and ask them to make this for you. Tell them to use a good stock and follow the recipe.
Jen Nichol
Very tasty but if you’re expecting some heat, increase the jalapeños! I went ahead and added lemon grass to the broth because I’m a fan. Made 6 - 8 servings, took longer than 30 mins, closer to an hour (though I never rush when trying new recipes).
Tess
This was really good! Made a few modifications. Followed others’ suggestions to add half a cup Panko and 1 egg to the meatballs and baked them for 20 min at 425. Also added baby bokchoy and shittakes. Tripled the broth, as there was hardly enough for it to be considered soup. Quartered the meatballs and served over rice noodles with a generous amount of broth.
Clh
This was delicious! Made it for my husband’s birthday dinner. I added an egg and panko to the meatballs. And put them in the freezer for 2-3 hours before cooking them. Not enough broth!! Add at least 6-7 cups of broth! Also freeze the jalapeño before grating it. Garlic press the garlic. I will make this again! I added kieffer lime leaves and ginger stalk to simmer in the soup. Pair with white wine! Albariño, viognier, French Pouilly- Fuissé ...
emily
sometimes when you make a dish that's supposed to last you a few days, you know you'll be sick of it the moment it's done. that's definitely not the case with this soup -- i'm so excited to have made this for the week's dinner! i added the 1 egg and 1/2 cup panko to the meatballs (i used turkey instead of chicken) and cooked in the oven at 425 for 20 mins, as others suggested. i would definitely double the broth and add a bit more jalapeño for a better kick -- my roommate added siracha to hers
Sharon Lansing
NYT Notes: I used turkey and added an egg and 1/2c panko for binding (meatballs were falling apart. > Add more jalapenos if you like heat. > Takes more than 30 min to cook through meatballs.
Michael
Do NOT attempt to make without the fish sauce like I did! You'll end up with some bland, murky broth with meatballs in it.
Deetroi
Since it was a meal for two, I made this tonight using 1lb of chicken but made the whole recipe for the soup. It gave us more soup to use with the rice and meatballs, I’m not sure if there would be enough liquid for 2 lbs of chicken. I also substituted Penzey’s dried jalapeño and it was fine.
Sri
Keeper of a recipe. Added 1/2 cup Panko, an egg to the meatballs and increased the number of chilies. Also added 1/2 tsp red pepper flakes to the meatball mix. Yipped the broth to 5.5 cups. Added lime zest to the broth while simmering. Skipped the spinach, added him chit and Cremini mushrooms. Broiled the meatballs on 2 sheet pans. Yep definitely not a 30 minute recipe but it was worth it. Line juice a must at the end.
Elizabeth
This is a keeper. I baked the meatballs, added more broth, and adjusted seasonings accordingly. Delicious.
Marsha
Mostly followed directions. Used a small food processor for ginger, garlic, and seeded jalapeño... saved time. Made meatballs as directed... let the mixture sit for about 10 min before browning. No issues with falling apart. Sweated leeks before adding garlic mixture, then broth. Used 22 oz. coconut milk and 6 c. chicken stock... added powdered bullion to taste and salt. Taste your broth as you cook! Awesome.
INP
Excellent soup, we loved it. Only comment that I have is total prep time and cooking is about 1 hour, taking into account grating or chopping ingredients, mixing and cooking. 30 minutes its truly the amount of time that it takes to cook. I removed the jalapeño seeds and white veins next time I will leave some for some added spice.
Constance Castle
Perhaps an egg added to the ground chicken would hold them together a bit better. They were falling apart. The scent in the kitchen is fabulous. My partner and I loved the dish. Will make it again. Certainly took me more time than the stated 30 minutes.
Stacey
Any substitute for cilantro? I'm one of those people where it tastes like soap. Recipe calls for so much of it, wondering what else I could use.
Nancy
Made this exactly as written. IT WAS EXCELLENT.
Wendy
Outstanding! I found the recipe nearly perfect. It takes longer than 30 minutes for sure, but the ingredients and portions work well together. Handling the meatball mixture is gooey, but they fry up nicely. Be patient, let them brown throughly before turning. They came out moist and scrumptious. I would not call it a brothy soup. More like a well moistened rice with meatballs. To add more heat/spice simply use hot chilies for condiments.
Diane
Super yummy! I used only a pound of chicken and it easily served two with some leftover. I did not add fish sauce to the meatballs as I thought it would make them fall apart with the extra liquid.
Andi from Austin
Added an egg and panko crumbs, cooked in the oven at 425 for 20 minutes on parchment paper, 4c chicken stock and full can of coconut milk, used kale instead of baby spinach
Lindsay Griffin
So delicious!... but only a 30 min meal if you have a prep chef to grate, chop, mix everything for you. I split the batch and did half chicken and half Impossible ground meat b/c my husband is vegetarian. We all agreed the Impossible meat made a heartier dish. Either way I will make this again for sure, just not as a school night quick meal unless I have prepped all the components in advance. I like the idea of doing the meatballs in the oven too - less mess!
maggie h
This is a family favorite. I have followed the recipe exactly many times, but I agree with other cooks that you can get away with baking the meatballs if you like. I spray the tops of the meatballs with a bit of olive oil, bake at 450 until just browned then toss them in the sauce to finish cooking. Easy clean up and no oil splatter.
Linda
1/15/21. Good as I did it; worth tweaking more! I used a large Serrano Chile; next time would use 1.5–2. Used one pound ground turkey breast but kept all other proportions the same. Next time I’d try ground pork. I added an egg and a handful of panko and baked on parchment-lined cookie sheet at 420 for 20 minutes, rotating pan half-way through. Skip the panko. The veggies in broth need dimension. Bok choy would be good. Maybe some shredded carrot? Green onions? More cilantro?
AMReing
I agreed with some others in that the meatball to soup ratio was a bit off. I added more ingredients to get more broth. Next time I will halve the meatball mixture and make smaller balls. Great soup! Everyone enjoyed their meal. I also added sliced shitake mushrooms along with the spinach and a bit of lemongrass paste. Delicious! I look forward to making this again.
Jhc
You know how this recipe says full fat coconut milk? Use full fat coconut milk. If you’re looking to cut a calorie or two, cook your meatballs in an air fryer (400 degrees; 10 minutes) instead.
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