Craving a flavorful and satisfying soup that's also healthy and low-carb? Look no further than this delightful Thai Chicken Meatball Soup! This recipe perfectly blends the vibrant tastes of Thailand with the satisfying heartiness of a comforting soup, all while keeping things keto-friendly. Imagine tender, juicy chicken meatballs swimming in a fragrant broth infused with lemongrass, ginger, and a hint of chili – a true explosion of flavor in every spoonful. It’s the perfect weeknight meal, ready in under an hour, and guaranteed to become a new family favorite.
Forget complicated recipes and lengthy prep times. This Thai Chicken Meatball Soup is surprisingly easy to make, with clear instructions and readily available ingredients. Ready to dive into the delicious details and create this culinary masterpiece in your own kitchen? Let's get started with the step-by-step guide below!
Tools Needed
- Knife
- Garlic press
- Glass bowl
- Medium pot
- Baking sheet
- Oven
- Ladle
Ingredients
- Ground chicken: as needed
- Cilantro: a bunch
- Garlic: 1 bulb
- Red Thai chili pepper: 1 (use gloves!)
- Ginger paste: 2 tbsp
- Coconut oil: 2 tbsp
- Fish sauce: as needed
- Kosher salt: as needed
- Pork rinds: as needed, for binding
- Water or chicken stock: as needed
- Coconut milk: as needed
- MSG (monosodium glutamate): as needed
- Baby corn: as needed
- Water chestnuts: as needed
- Lime: 1
- Cauliflower rice: as needed
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Make the Meatball Mixture
- Remove stems, chop finely, and separate some for garnish .
- Smash to remove skin, then finely chop .
- Finely chop .
- Combine cilantro, garlic, chili, and ginger paste in a bowl .
- Add ground chicken, fish sauce, and kosher salt to the remaining cilantro mixture .
- If the mixture is too wet, add pulverized pork rinds to bind .
Step 2. Cook the Meatballs and Prepare the Sauce
- In a pot over low heat, sauté half of the cilantro mixture in coconut oil .
- Form the mixture into meatballs .
- Bake meatballs in a preheated oven at 325°F for 20 minutes.
- While meatballs bake, julienne the red pepper and add to the pot.
- Add sweetener , water or chicken stock, coconut milk, and MSG to the pot.
- Add baby corn and water chestnuts .
- Add the baked meatballs to the soup and simmer for at least 10 minutes .
- Squeeze half a lime into the soup .
- Taste and adjust seasonings .
Step 3. Prepare the Cauliflower Rice
- Prepare cauliflower rice with sesame oil and salt .
Step 4. Serve and Garnish
- Serve meatballs and soup over cauliflower rice, garnish with cilantro and lime .
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Use gloves when handling the chili pepper to avoid skin irritation .
- Keep the heat low when sautéing to prevent burning .
- MSG enhances umami flavor .
Nutrition
- N/A
FAQs
1. Can I substitute the chicken in this recipe?
Yes! Ground turkey or pork can be used as a substitute for chicken, but keep in mind the flavor profile might slightly change.
2. How can I store leftover meatballs?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in a pan or microwave.
3. Are these meatballs truly keto-friendly?
Yes, provided you use keto-friendly coconut aminos or soy sauce alternative and avoid adding extra sugar or high-carb vegetables. Always check the nutritional information of your ingredients.
This recipe for Mouthwatering Thai Chicken Meatballs offers a delicious and satisfying low-carb, keto-friendly meal that’s surprisingly easy to make. Enjoy the vibrant flavors and satisfying texture of these meatballs, perfect for a weeknight dinner or a special occasion. So, gather your ingredients and get ready to experience a taste of Thailand in your own kitchen!