Asian/ ENTREES/ Pasta

Thai Red Curry Coconut Soup with Chicken Meatballs

This recipe comes together quickly and thanks to the noodles and the meatballs, it’s filling enough to serve as a meal! This recipe will serve four to five people. You can easily add more noodles to serve one or two more noodle-loving friends

Thai Red Curry Coconut Soup with Chicken Meatballs

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Serves: 4-5

Honestly, I fell in love with this soup. Don't tell my husband. It's packed with flavor and it's creamy and spicy and with all the meatballs and noodles, it's a complete meal. I was inspired by both the New York Times and Half Baked Harvest who both have a version of this soup. Also, I used fettuccine, but I think those flat rice noodles would be the bomb (my daughter prefers the fettuccine.) Don't skimp on toppings. We topped ours with thinly sliced red onions, sliced scallions, red pepper flakes and halved grape tomatoes and more basil and cilantro.


  • For the Chicken Meatballs
  • 1 pound ground chicken
  • 2-3 scallions, finely chopped
  • 1 inch piece of fresh ginger, peeled and grated
  • 2 cloves of garlic, finely chopped or grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • neutral oil such as vegetable or canola for rolling
  • For the Soup
  • 2-4 tablespoons coconut oil
  • 1/4 cup Thai red curry paste
  • 3 cloves garlic, finely chopped
  • 1 inch piece of ginger, peeled and grated.
  • 2 15-ouncs cans coconut milk (full fat)
  • 3 cups vegetable stock (see note)
  • 1 bunch of blue kale, hard ribs removed and sliced to bite sized pieces
  • 2-3 tablespoons fish sauce (start with 2 and taste, this will depend on what brand you use. I like Red Boat Fish Sauce. You can substitute soy sauce too.)
  • 2 teaspoons sugar
  • 8 ounces fettuccine noodles, cooked to package directions (or whatever noodle you choose)
  • 1/4 cup cilantro and/or basil, chopped, plus more for serving
  • lime wedges, thinly sliced red onions, sliced scallions, red pepper flakes and halved grape tomatoes for serving





To make the meatballs, combine the chicken, scallions, ginger, garlic, salt and pepper in a bowl and mix until it is just combined. Coat your hands with oil and roll into balls about a tablespoon in size. You should have about 15.


Heat a large Dutch oven or heavy bottom pot over medium-high heat. Add the coconut oil and when it’s hot, cook the meatballs on all sides until they are brown and crisp on the outside. Remove and set aside.


Add a little more oil to the pan and add the Thai red curry paste, ginger and garlic and cook until fragrant — just 1 or 2 minutes. Add the coconut milk, broth, fish sauce, sugar, herbs and kale. Add the meatballs back in. Cook for another 10-15 minutes or until the meatballs are cooked through and the kale has softened.


Place the noodles in the serving bowls and pour the soup over. Top each bowl with the toppings you choose.


To make an easy vegetable stock, place 1 quartered onion, 2-3 carrots, 1 head of garlic (halved crosswise), 2-inches of ginger, 2-3 scallions, 4-6 shitake mushrooms and salt and pepper in a heavy bottom pot with a touch of neutral oil. Cook for a few minutes until a tiny bit brown. Add 2 quarts of water, bring to a boil then reduce heat to low and simmer for 3 hours. Drain and discard veggies. Voila — veggie stock. Or just buy it.

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