Thai-Inspired Meatball Soup with Rice Noodles

This Thai-Inspired Meatball Soup is what dreams are made of. A rich, umami-filled broth filled with perfectly flavored meatballs, delicious bok choy, and slurp-worthy rice noodles. This recipe comes together in 30 minutes and you need to make it NOW. 

So, surprise surprise, meatballs aren’t really traditional Thai food. Sometimes, though, fusions work…. And in this case, they really do. It might not be normal to eat a meatball and bok choy soup in Thailand, but THAT DOESN’T MEAN IT’S NOT YUMMY. In fact, this Thai-inspired Meatball Soup (if I do say so myself) is downright dee-lish-ous

Thai-Inspired Meatball Soup

A Partnership with Mighty Spark 

So here’s the story: the wonderful human beings at Mighty Spark Food sent me a cooler full of yummy ingredients to try. It was filled to the brim with exciting products, like fun-flavored Chicken Snack Sticks, Queso Fresco & Jalapeño Turkey Patties, and (the best part) different flavored ground chicken blends

It took a while to figure out what I wanted to make with the Sweet Thai Ground Chicken blend, but finally, it came to me… Thai Meatball Soup with Bok Choy and Rice Noodles. Okay, it may not be a soup that you’d normally whip up in your kitchen, but I’m telling you, it’s so worth it. And actually, it’s very simple in terms of effort and workload. My favorite kind of recipe!

Thai-Inspired Meatball Soup with Bok Choy

Making the Broth of Thai-Ispired Meatball Soup

The broth of this soup is easy to doctor up, and the few ingredients you add to it make all the difference. The chili paste, fish sauce, and coconut milk transforms your soup from a simple chicken broth to a creamy, warm, umami-packed soup that surprises your tastebuds.

How to Keep your Noodles from Absorbing the Broth

I learned an important lesson when making this Thai-Inspired Meatball Soup. Homemade soup with noodles doesn’t mix. If any of you have ever made a homemade soup with noodles before, you’ve found that as time goes on, the broth in your soup starts to disappear. Slowly, the pasta in the soup absorbs the broth and leaves you with a pot of soggy rice noodles. 

The solution to this is simple. Don’t add the noodles into your soup. Instead, right before you serve your soup, cook up a pot of rice noodles. Drain the water from the pot. Each guest can fill their bowl with their desired amount of noodles and then spoon the soup over top. This way, each bowl is the perfect combination of broth, meatballs, and pasta!

This recipe is one I am going to make over and over again in my house. In fact, writing this post has me dreaming about it right now. Don’t forget to check out Mighty Spark’s page to purchase your Thai Spice Blend and read about their awesome mission of ending hunger!

If you liked this recipe, please leave a review to let me know! Don’t forget to also check out this Escudella Stew from Andorra and this Mantiabour Soup from Armenia! And, as always, if you make this recipe, tag @TheForeignFork on Facebook or Instagram and hashtag #TheForeignFork. Thanks for stoppin by! 

5 from 2 votes

Thai-Inspired Meatball Soup

This Thai-Inspired Meatball Soup is what dreams are made of. A rich, umami-filled broth filled with perfectly flavored meatballs, delicious bok choy, and slurp-worthy rice noodles. This recipe comes together in 30 minutes and you need to make it NOW.

Course Appetizer, dinner, Main Course, Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Servings 8 servings


Meatball Ingredients:

  • 1 lb Mighty Spark Thai Chicken blend
  • ½ tbsp fish sauce
  • ½ tsp chili paste
  • ¾ cup bread crumbs plain

Soup Ingredients:

  • 1 tbsp sesame oil
  • 1 shallot finely chopped
  • 6 green onions with whites chopped
  • 1 tbsp fish sauce
  • ½ tsp chili paste or more to taste
  • 7 cups chicken broth
  • 1 cup coconut milk
  • 1 head of bok choy with leafy greens roughly chopped. Do not use the white stems.
  • 6 oz Rice noodles


To Make the Meatballs:

  1. In a medium bowl, combine the meatball ingredients together with your hands.
  2. Roll the meatballs into golf-ball sized balls. The recipe should yield about 20-22.
  3. Cover the raw meatballs and chill in the fridge for a half an hour

To Make the Soup:

  1. Once the meatballs have been chilled for a half an hour, it’s time to make the soup. In a large pot over medium heat, heat 1 tbsp of sesame oil.
  2. Add shallots. Cook for three minutes.
  3. Add the green onions. Cook for two minutes.
  4. Add fish sauce and chili paste to the shallot and green onions. Let cook for about 1-2 minutes.
  5. Pour the chicken broth and coconut milk into the pot. Bring to a boil.
  6. One the broth is boiling, gently add the meatballs into the pot. Allow to cook for about 10 minutes.
  7. Add bok choy into the pot and cook for 5 minutes. Allow the bok choy time to wilt, similar to spinach.

  8. In a separate pot, boil water and cook the rice noodles. When it comes time to serve the soup, add the amount of noodles that you want into your bowl and top with the soup!
  9. You can also top the soup with red pepper flakes, sesame seeds, and cilantro! Enjoy!
  10. Leave a comment on this post letting me know what you thought of this recipe!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.