Thai Meatball Soup

Every cuisine around the world has many versions of soup in their repertoire.  Many are delightful fusion style recipes using techniques from a multitude of cuisines to make something amazingly comforting in a bowl. Which is the ultimate goal of any entree sized bowl of soup. This recipe for Thai Meatball Soup is no exception.

This soup does pack a bit of a punch in the flavor department with the addition of Sriracha to a coconut based broth as well as fresh jalapeños to garnish in the end. Being a bit spicy is what makes it Thai, so I don’t recommend omitting these ingredients. That said if you need to tame this for the Littles – I would suggest just not adding the fresh jalapeños as a garnish.

When it comes to meatballs, you need a couple of kitchen items to make them a true win. First is the measured food scoop – I used a 2 ounce scoop. Portioning the meatballs to the same size so they cook evenly. Another sure way to make them cook evenly is to use a baking rack on a baking sheet – again, even circulation of the hot air. And of course, parchment on the baking sheet for easy clean up.

Vermicelli is a very thin rice noodle that is popular in Asian cooking. If you can not find this in your local grocery, try an Asian market. If you do not have an Asian market, you can use angel hair pasta as a substitute. It’s also important to cook the noodles separately and add to the bowl first. This insures that they will stay al dente and not turn to mush.

Now Let’s Get Cookin’!

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Thai Meatball Soup

A flavorful coconut broth with lots of fresh vegetables, and a turkey meatball

Course Dinner, Main Course, Soup

Cuisine American, Asian, thai

Keyword carrots, coconut milk, ground turkey, jalapeno, rice noodles, sriracha, turkey meatballs, vermicelli

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 2 tbsp Toasted Sesame Oil
• 1 White Onion minced
• 2 qt Chicken Broth
• 28 oz Coconut Milk unsweetened
• ½ cup Teriyaki Sauce
• ¼ cup Sriracha
• ¼ cup Soy Sauce
• 2 cups Carrotsq shredded
• 3 cups Kale chopped
• 2 lb Vermicelli
• 1 cup Fresh Cilantro chopped
• 1 Jalapeno sliced

For the Meatballs

• 2 lbs Ground Turkey
• 2 cups Panko Breadcrumbs
• ½ cup Teriyaki Sauce
• 1 cup Cilantro chopped

Instructions

• Preheat oven to 400degF. Start water boiling.
• In a bowl, thoroughly combine meatball ingredients. Use food scoop to form into 1½ inch balls (roll between palms to even them out). Place on a baking rack over a parchment paper covered baking sheet. Place in oven to bake for 20 minutes.
• In a large stock pot over medium-high heat, add oil. Once hot, add minced onion. Saute until translucent. Then add chicken broth, coconut milk, teriyaki sauce, soy sauce, sriracha and carrots. Bring to a boil then reduce heat to medium-low.
• Add vermicelli to boiling water. Cook as directed on the package. Strain in colander.
• Add kale to broth pot and remove from heat.
• Add a portion of vermicelli to a shallow bowl. Ladle broth over top. Then add 5 or 6 meatballs. Garnish with cilantro and jalapeno.