Thai Meatball Soup with Rice Noodles
This Thai meatball soup is sure to warm your body and soul on those chilly days. Made with seasoned turkey meatballs, this coconut milk based soup is loaded with fresh veggies and rice noodles to keep you feeling full and satisfied.
Servings 6 servings
For the Thai meatballs
- 16 ounces ground turkey (450g)
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- zest of 1 lime
- 2 tablespoons fine breadcrumbs
- 2 tablespoons fresh cilantro finely chopped
For the soup
- 1 tablespoon oil
- 1 yellow onion diced
- 8 ounces mushrooms sliced (227g)
- 1 red bell pepper diced
- 2 cups carrot chips or two large sliced carrots
- salt and pepper
- 2 tablespoons fresh ginger minced
- 4 garlic cloves minced
- 3 tablespoons Thai red curry paste
- 2 cans coconut milk (27oz /800ml)
- 2 cups stock chicken, turkey or vegetable (475ml)
- 1 tablespoon oyster sauce or fish sauce or soy sauce
- 8 ounces rice noodles (227g)
- 5 ounces baby spinach (140g)
- ¼ cup fresh cilantro finely chopped (4 tablespoons)
- juice of ½ lime
To make the Thai turkey meatballs
Preheat the oven to 360F / 180c.
Add all of the ingredients for the meatballs to a large bowl and use your hands to combine. Don't over mix as this can make the meatballs tough.
Line a baking sheet or oil a cast iron skillet.
Make the turkey mixture into balls, about 2 tablespoons each and place onto your baking sheet or oven safe skillet.
Bake in the oven for 20 to 25 minutes until browned and cooked through. Set to one side.
For the Thai soup
While the meatballs are cooking, you can make the soup.
Heat the oil in a large pot on a medium high heat. Once hot add the chopped vegetables; onion, mushrooms, bell peppers and carrots, along with a couple of pinches of salt and pepper.
Cook, stirring occasionally til the vegetables have softened.
Stir in the fresh ginger and garlic, followed by the Thai red chili paste. Stir well to coat the vegetables and cook for a few minutes til fragrant.
Add in the coconut milk, stock and oyster sauce. Stir to combine and let come to a low simmer. Simmer for 5 to 10 minutes just to make sure that the veggies are fully softened.
Keeping the pot on a low simmer, add in the rice noodles, spinach, cilantro and lime juice. Cook for 3 to 5 minutes til the noodles are soft and the meatballs are heated through.
- Make this recipe gluten-free by using GF breadcrumbs in the meatballs.
- I used carrot chips in this recipe as I love the look of them in this recipe, but you can slice up a carrot instead.
- I used 3 tablespoons of Thai red curry paste which gave it a warming and mild spice. You can add in a another tablespoon for a stronger flavor, or add in some fresh red chilies to make it spicier.
- The Thai turkey meatballs are made from a fairly wet mixture, this is so that they stay nice and juicy and don't dry out.
- If making ahead of time, it's best not to add the rice noodles. They will absorb a lot of moisture and will start to break up after a day.
- The recipe is easily halved for smaller servings.
Calories: 335kcal | Carbohydrates: 48g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 692mg | Potassium: 749mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11431IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 3mg