This Thai inspired chicken meatball soup is flavor-packed and easy to make with a creamy coconut curry broth, shiitake mushrooms, and oven-baked meatballs.

Served warm with rice noodles or fluffy jasmine rice for the perfect cozy meal in less than an hour.


- Ground chicken - Aromatics: garlic, ginger, scallions, and cilantro - Mushrooms and spinach - Soy sauce - Coconut milk - Red curry paste - Chicken broth - Lime juice


Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

In a mixing bowl, combine ground chicken, scallions, cilantro, garlic, ginger, and 1 tablespoon of soy sauce.

With oiled hands, form the mixture into 1 ½ inch balls and place on the prepared baking sheet. Bake for 15 minutes or until just cooked through.

They will finish cooking in the broth so it’s ok if they are still a little pink in the middle.

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