Ingredients
Meatballs
- 1 lb ground chicken
- 2 medium scallions, finely chopped
- 2 tablespoons cilantro, chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 tablespoons soy sauce, divided
- 1 tablespoon cooking oil
Soup
- 2 large shallots, thinly sliced
- 6 ounces shiitake mushrooms, sliced
- 3 tablespoons Thai red curry paste
- 15 ounce can full fat, unsweetened coconut milk
- 4 cups chicken stock
- 5 ounces baby spinach
- Juice from 1 lime
- Cooked rice noodles or jasmine rice for serving
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Mix Meatballs: In a mixing bowl, combine the ground chicken, finely chopped scallions, chopped cilantro, minced garlic, grated ginger, and 1 tablespoon of soy sauce. Mix well to evenly incorporate all ingredients.
- Bake Meatballs: Lightly oil your hands to prevent sticking, then form the mixture into 1 ½ inch meatballs. Place them evenly spaced on the prepared baking sheet. Bake for 15 minutes until just cooked through; they may still be slightly pink in the center as they will finish cooking in the soup.
- Sauté Shallots: In a large pot over medium heat, warm the cooking oil until shimmering. Add the sliced shallots and sauté for 3-4 minutes until translucent. Add the sliced shiitake mushrooms and cook for an additional 2-3 minutes until softened.
- Simmer Soup: Stir in the Thai red curry paste and cook for about 1 minute until fragrant. Pour in the coconut milk, chicken stock, and remaining 1 tablespoon of soy sauce. Carefully place the baked meatballs into the pot and bring the mixture to a gentle simmer. Reduce the heat and simmer for 5-10 minutes until the meatballs are fully cooked.
- Finish and Serve: Add the baby spinach and lime juice to the soup, stirring until the spinach wilts. Taste and adjust the seasoning with salt if needed. Serve the soup hot alongside cooked rice noodles or jasmine rice for a complete meal.
Notes
- Baking meatballs before simmering ensures they hold together and develop a slight crust without overcooking in the soup.
- Using full-fat coconut milk adds richness and depth; light coconut milk can be used but will result in a thinner broth.
- Adjust the amount of Thai red curry paste to your preferred spice level.
- For gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: Thai
