This son-approved, Thai-inspired soup—with meatballs, kale, carrots and creamy coconut milk—is warm deliciousness on a chilly day. —Arlene Erlbach, Morton Grove, Illinois
Thai Meatball Soup
Updated on Nov. 13, 2023
Coconut Milk
Unsweetened Coconut
Thai Meatball Soup
Prep Time
20 min
Cook Time
30 min
Yield
about 7 servings
Ingredients
- 1/2 cup fresh cilantro, finely chopped
- 1/3 cup unsweetened shredded coconut
- 3 tablespoons teriyaki sauce, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1-1/2 pounds ground chicken
- 1/4 cup sesame oil
- 3 cups chicken broth
- 1 can (13.66 ounces) coconut milk
- 1-1/2 cups julienned carrots
- 2 cups torn fresh kale
- 4-1/2 teaspoons lime juice
- 1 tablespoon brown sugar
- Lime wedges, optional
Directions
- In a large bowl, combine cilantro, coconut, 4-1/2 teaspoons teriyaki sauce, salt and ginger. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a Dutch oven, brown meatballs in batches in sesame oil over medium-high heat; remove and keep warm. Drain any excess oil from pan. Add broth to pan; cook 1 minute, stirring to loosen browned bits from pan.
- Return all meatballs to pan. Add coconut milk, carrots and remaining 4-1/2 teaspoons teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-7 minutes. Stir in kale, lime juice and brown sugar. Cook until kale just begins to wilt, about 5 minutes longer. Serve with additional chopped cilantro and lime wedges if desired.
Nutrition Facts
about 1 cup: 400 calories, 32g fat (17g saturated fat), 75mg cholesterol, 1040mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 21g protein.
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