Thai Chicken Meatball Soup 




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1 large thumb sized piece fresh ginger, peeled

8 garlic cloves, peeled

2 jalapeños

1 pound ground chicken

2/3 cup panko

1 large bunch cilantro leaves chopped, plus leaves for serving

2 tablespoons fish sauce

3 cups chicken broth

1 can full-fat coconut milk

1 teaspoon sugar

1 lime

Olive oil



Step 1

Throw the garlic, ginger and jalapeño in the food processor and chop until fine. (or finely chop and mince yourself)

Add half of it to a bowl with your ground chicken and set the other half aside.

To the chicken, also add the cilantro, panko, 2 tbs fish sauce and 1 tsp of salt. Mix until combined.

Step 3

Heat some oil in a Dutch oven and scoop in your meatballs (I used an ice cream soup to keep it uniform). Don't crowd the pan.

Cook them until golden on each side, about 6 minutes.

Transfer them to a plate.

Step 3

Wipe the Dutch oven if it has burnt bits, then add a bit more oil and add the remaining ginger/jalapeno/garlic mixture and sauté for a minute.

Add the chicken broth, can of coconut milk, 1 tsp sugar and the 2TBS fish sauce.

Bring to a simmer and add meatballs back in. Simmer for another 8 minutes to ensure meatballs are cooked through.

Finish with the juice of 1 lime




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