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If you think soup is just “liquid with stuff in it,” think again. This Thai Chicken Meatball Soup is the kind of bowl that makes people pause mid-slurp, look up at you, and ask for seconds. Inspired by the elegant and fragrant original from the New York Times, this version takes that soulful broth and turns it into a meal-sized flavor experience. I doubled the batch so there’s plenty to go around, swapped stovetop browning for easy oven-baked meatballs (hello, less splatter), and added shiitake mushrooms for extra umami and depth.
This is a soup that checks all the boxes: rich and aromatic coconut broth, tender Thai-spiced chicken meatballs, earthy mushrooms and greens, bright lime juice, and warm herbs. Best of all, it’s naturally gluten-free and dairy-free, so it’s a great fit for clean eating, food sensitivities, and anyone looking for something satisfying without compromise.
What Makes This Thai Chicken Meatball Soup Special?
The base of this soup leans heavily on Thai pantry staples that work in harmony: creamy coconut milk, bright lime, fresh ginger and garlic, and fragrant herbs. That’s the soul of the original NYT recipe — meatballs seasoned with aromatics and simmered in a broth echoing Thai coconut soups like tom kha gai.
Here’s What Sets This Version Apart:
Oven-Baked Meatballs: Baking bigger batches means less messy frying and more consistent results. The oven gives the meatballs a light crust that holds up as they finish cooking in the broth.
Shiitake Mushrooms: Adding shiitakes gives you earthy, umami-rich bites that bulk up the soup with extra nutrients and fiber.
Doubled Batch: Perfect for dinner with friends or weeknight meal prep — this version makes five quarts: plenty of good-for-you soup without shrinking portions.
Best of all, this soup stays gluten-free and dairy-free — no substitutions required — which makes it a great option for people with sensitivities or anyone aiming for anti-inflammatory meals that are easier on digestion.
Health Perks You’ll Actually Care About
This Thai Chicken Meatball Soup doesn’t just taste good — it feels good too:
High in Protein: Ground chicken meatballs are lean yet filling, making this a satisfying meal without excess fat.
Naturally Gluten-Free & Dairy-Free: Meatballs are made without breadcrumbs and coconut milk keeps the broth luxuriously creamy without dairy.
Immune-Boosting Ingredients: Ginger and garlic — essential to Thai flavor — also support digestion and immune health, especially during cold season.
Mushrooms Add Micronutrients: Shiitakes contribute selenium, B vitamins, and antioxidants, rounding out the soup’s nutritive value.
The result is a soup that’s not just cozy — it nourishes.
Serving and Meal Ideas
This Thai Chicken Meatball Soup is versatile. Here are some ideas to serve it up in style:
With Rice or Noodles: A scoop of jasmine rice or rice noodles turns this soup into a heartier bowl meal. Rice noodles keep it gluten-free and soak up all that savory broth.
Meal Prep Winner: Make this on Sunday and enjoy lunch all week. It reheats beautifully, and flavors deepen over time.
Add Greens: Toss in chopped bok choy, Chinese broccoli or even kale just before serving for extra nutrients and color.
Crowd-Friendly Dinner: The doubled version feeds 8–10 comfortably, making it perfect for potlucks or family dinners where everyone wants big flavor without heaviness.
Customize the Heat: Serve with lime wedges and chili oil on the side so everyone can dial up the brightness and spice to taste.
Thai cuisine is all about balance — spicy, sour, salty, rich, and fresh — and this Thai Chicken Meatball Soup hits every one of those notes. By leaning into the New York Times’s elegant base recipe and making it your own with oven baking and shiitake mushrooms, you’ve turned a lovely soup into a standout weeknight meal that’s healthy, satisfying, and full of character.
Whether you’re cooking for health goals, guests, or just a rainy night, this soup checks every box: flavorful, fuss-friendly, and deeply comforting.
Anti-Inflammatory Thai Chicken Meatball Soup with coconut milk and shiitake mushrooms. Easy, gluten-free, and perfect for meal prep.
Ingredients
UnitsScale
1(4-inch) piece fresh ginger, peeled
6garlic cloves, peeled
1jalapeño
2pounds ground chicken
1large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3tablespoons fish sauce
salt & pepper
2tablespoons neutral oil
2cups chicken bone broth (homemade or purchased)
14-ounce can full-fat coconut milk
1/2teaspoon granulated sugar or monkfruit substitute
5ounces baby spinach
6ounces shitake or baby bella mushrooms, sliced
1tablespoon lime juice, plus lime wedges for serving
cooked white or brown rice, for serving
Instructions
Using the small holes of a box grater, or a food processor, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside.
To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each).
Cook the meatballs on a parchment or foil lined cookie sheet in a 375 degree oven for 15 – 20 minutes.
OR cook them in a large Dutch oven or pot. Heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and the mushrooms and sauté until fragrant, about 3 minutes.
Add the chicken broth, coconut milk, sugar (or monkfruit substitute) and the remaining 1 tablespoon fish sauce, and bring to a simmer.
Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
Remove from heat, and stir in the spinach and lime juice.
To serve, divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
Notes
I doubled the recipe and cooked the meatballs in the oven. See video.
