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Thai Red Curry Meatball Soup served overhead view
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5 from 1 vote

Thai Red Curry Turkey Meatball Soup

This Thai Red Curry Turkey Meatball Soup is a flavorful, comforting dish packed with tender turkey meatballs, fresh veggies, and a creamy coconut broth. With bold Thai flavors like red curry paste, fish sauce, and a hint of lime, this gluten-free and dairy-free soup is perfect for a quick weeknight meal or a cozy weekend dinner.
Prep Time30 minutes
Cook Time20 minutes
Course: Main Course, Soup
Cuisine: Thai
Keyword: meatball, red curry, soup
Servings: 4
Author: Samantha

Ingredients

For the meatballs:

  • 1 lb ground turkey
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 2 cloves garlic minced
  • 2 tsp soy sauce gluten-free if needed
  • 1 tbsp fresh chopped basil
  • 1 tbsp fresh chopped cilantro
  • 1 tsp Thai red curry paste
  • 2-3 green onions finely chopped

For the soup:

  • 2 tsp coconut oil
  • 2 cloves garlic minced
  • 2-3 shallots finely sliced
  • 1 small zucchini about 1 cup, chopped
  • 3 tbsp Thai red curry paste
  • 1 can 14 oz full-fat coconut milk
  • 4 cups low-sodium chicken stock
  • 2 tsp to 1 tbsp fish sauce to taste
  • 1 tsp soy sauce gluten-free if needed
  • 1 tsp coconut sugar
  • juice of 1/2 a lime
  • a big handful of spinach
  • 6-8 oz rice noodles cooked according to package directions

For optional garnish:

  • chopped cilantro
  • chopped green onions
  • additional lime wedges
  • chili oil

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.

    Prepare the meatballs:

    • In a large bowl, mix the ground turkey, ground ginger, ground coriander, minced garlic, soy sauce, basil, cilantro, Thai red curry paste, and chopped green onions.
    • Form the mixture into 1-inch meatballs and place them on the lined baking sheet.
    • Bake in the preheated oven for about 12-15 minutes, or until cooked through and lightly browned.

    Prepare the soup:

    • While the meatballs are baking, heat coconut oil in a large pot over medium heat. Add the minced garlic and shallots. Sauté for 1-2 minutes until the shallots soften and become translucent.
    • Add the Thai red curry paste and cook for another 1-2 minutes until fragrant. Then, pour in the coconut milk, chicken stock, fish sauce, soy sauce, and coconut sugar. Stir to combine.
    • Next, add the chopped zucchini and bring the soup to a gentle boil. Reduce the heat to low and simmer for 5 minutes to let the flavors meld and the zucchini to soften.

    Combine meatballs and soup:

    • Once the meatballs are ready, gently add them to the soup. Simmer for another 2 minutes to allow the flavors to meld.
    • Stir in a handful of spinach and cook for 1-2 minutes until wilted. Squeeze in juice of half a lime.

    Finish and serve:

    • Add the cooked rice noodles to the soup just before serving.
    • Ladle the soup into bowls and garnish with chopped cilantro, green onions, and a squeeze of fresh lime juice.