Go Back
–+ servings
Save This Recipe Form

Save This Recipe!

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!


Thai inspired meatball soup with rice noodles and curry.
Print Pin
5 from 3 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, Main Course, Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Servings 8 servings
Calories 300kcal
Author Alexandria Drzazgowski

Equipment

  • Mixing Bowl(s)
  • Pot(s)

Ingredients

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

Instructions

To Make the Meatballs:

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

To Make the Soup:

  • 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.
  • Add shallots. Cook for three minutes.
  • Add the green onions. Cook for two minutes.
  • Add fish sauce and chili paste to the shallot and green onions. Let cook for about 1-2 minutes.
  • Pour the chicken broth and coconut milk into the pot. Bring to a boil.
  • One the broth is boiling, gently add the meatballs into the pot. Allow to cook for about 10 minutes.
  • Add bok choy into the pot and cook for 5 minutes. Allow the bok choy time to wilt, similar to spinach.
  • 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!
  • You can also top the soup with red pepper flakes, sesame seeds, and cilantro! Enjoy!
  • Leave a comment on this post letting me know what you thought of this recipe!

Notes

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

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 30g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1238mg | Potassium: 861mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4787IU | Vitamin C: 64mg | Calcium: 163mg | Iron: 3mg