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The New York Times

Thai-Inspired Chicken Meatball Soup

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, ...
15,928
2,637
2,787
30 min
TOTAL TIME
724
CALORIES
$3.43
PER SERVING
Thai-Inspired Chicken Meatball Soup
Ingredients
14 INGREDIENTS
4 SERVINGS
Fresh Ginger
1 pc fresh ginger
peeled
Garlic
6 cloves garlic
peeled
Ground Chicken
2 lbs ground chicken
Fresh Cilantro
1 bunch fresh cilantro
leaves and stems finely chopped, a few whole leaves reserved for serving
Baby Spinach
5 oz baby spinach
Coconut Milk
1 can coconut milk
full-fat
Jalapeño
1 whole jalapeño
Fish Sauce
3 tbsp fish sauce
Chicken Broth
2 cups chicken broth
Granulated Sugar
1/2 tsp granulated sugar
Lime Juice
1 tbsp lime juice
plus lime wedges for serving
Steamed White Rice
steamed white rice
for serving
Kosher Salt
kosher salt
Vegetable Oil
2 tbsp vegetable oil
plus more as needed
Directions
15 STEPS
View Directions on The New York Times
Health Info
Macros
21g
CARBS
50g
FAT
50g
PROTEIN
Contains these allergens
FISH
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Frequently Asked Questions
What is Meatball Soup?
What ingredients do I need for Meatball Soup?
How do I make the meatballs for Meatball Soup?
Can I use a different type of meat in Meatball Soup?
How can I prevent the meatballs from falling apart in the soup?
What vegetables can I use in Meatball Soup?
Can I make Meatball Soup in advance?
How do I store leftover Meatball Soup?