Here it is, the recipe with more than 13,000 ️ ️ ️ ️ ️ reviews
Here it is, the recipe with more than 13,000 ⭐️⭐️⭐️⭐️⭐️ reviews! is a medium Thai recipe that serves 4. 430 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $9.25 total, $2.31 per serving
Ingredients
- 1 lb Ground Chicken (fresh, preferably 85% lean)
- 1/4 cup Cilantro (chopped, stems included for flavor)
- 1 tablespoon Fresh Ginger (peeled and grated)
- 2 cloves Garlic (minced)
- 1 whole Jalapeño (seeded and minced; wear gloves)
- 4 cups Chicken Broth (low‑sodium)
- 1 cup Coconut Milk (full‑fat for richness)
- 2 tablespoons Fish Sauce (Thai style, adds salty umami)
- 1 whole Lime (juiced; zest optional for garnish)
- 1 tablespoon Vegetable Oil (for browning meatballs)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare aromatics
Finely chop the cilantro, mince the garlic, grate the ginger, and mince the jalapeño (remove seeds if less heat is desired).
Time: PT5M
Mix meatball ingredients
In a mixing bowl combine the ground chicken, half of the chopped cilantro, grated ginger, minced garlic, and minced jalapeño. Season with a pinch of salt and pepper, then gently mix until just combined. Form the mixture into 1‑inch (about 20) meatballs.
Time: PT5M
Brown meatballs
Heat the vegetable oil in a large pot over medium heat. Add the meatballs in a single layer, turning occasionally, until browned on all sides, about 3‑4 minutes. Remove and set aside.
Time: PT5M
Prepare broth
In the same pot, add the remaining cilantro, garlic, ginger, and jalapeño (optional). Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom.
Time: PT5M
Simmer soup with meatballs
Return the browned meatballs to the pot, add the fish sauce, and let the soup simmer gently for 10 minutes, or until the meatballs are cooked through (internal temperature 165°F). Just before serving, stir in the fresh lime juice.
Time: PT10M
Serve
Ladle the soup into bowls, garnish with any remaining cilantro or a lime wedge, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 430
- Protein
- 25g
- Carbohydrates
- 8g
- Fat
- 30g
- Fiber
- 1g
Dietary info: Gluten‑Free, Dairy‑Free, Paleo‑Friendly, Keto‑Friendly
Allergens: Fish (fish sauce), Coconut
Ingredient Substitutions
- Instead of Ground Chicken: Ground Turkey
- Instead of Cilantro: Thai Basil
- Instead of Fresh Ginger: Ground Ginger
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Jalapeño: Thai bird chili, Serrano pepper
- Instead of Chicken Broth: Vegetable broth
- Instead of Coconut Milk: Coconut cream (diluted), Almond milk (for dairy‑free)
- Instead of Fish Sauce: Soy sauce (1 tbsp) + lime juice (1 tsp)
- Instead of Lime: Lime juice (bottled)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Large Pot or Dutch Oven
- Tongs
- Ladle
- Wooden Spoon
Critical Steps — Do Not Skip
- Mix meatball ingredients without over‑mixing
- Brown meatballs until nicely colored
- Simmer soup until meatballs reach 165°F internal temperature
- Add lime juice at the end to preserve brightness
Chef Tips from the Video
- Add a few kaffir lime leaves to the broth for authentic Thai aroma
- Garnish with Thai basil or a drizzle of chili oil for extra heat and color
Troubleshooting
Meatballs fall apart in the broth
Chill the meatball mixture for 15 minutes before shaping, or add a lightly beaten egg as a binder.
Soup is too salty
Add a splash of water or extra coconut milk, and increase lime juice to balance.
Soup is too thin
Stir in an additional ¼ cup coconut milk or let the soup reduce uncovered for a few minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Form and freeze the raw meatballs on a tray, then transfer to a zip‑top bag; add directly to simmering broth when ready
- Broth can be made a day ahead and refrigerated; reheat gently before adding meatballs
Frequently Asked Questions
What is the cultural significance and history of Thai Chicken Meatball Soup in Thai cuisine?
Thai Chicken Meatball Soup reflects Thailand’s love for balancing sweet, sour, salty, and spicy flavors in a single dish. While meatballs are not a traditional Thai staple, modern Thai home cooking often incorporates them as a convenient protein that absorbs the aromatic broth, showcasing the cuisine’s adaptability.
What traditional regional variations of chicken meatball soup exist within Thai cuisine?
In central Thailand, the broth may include palm sugar for sweetness, while in the south, coconut milk and kaffir lime leaves are emphasized for a richer, more fragrant profile. Northern versions might add lemongrass and galangal instead of jalapeño for a milder heat.
How is Thai Chicken Meatball Soup traditionally served in Thailand?
It is typically served hot in a deep bowl, garnished with fresh cilantro, lime wedges, and sometimes sliced Thai chilies. It is enjoyed as a light lunch or dinner, often accompanied by steamed jasmine rice on the side.
During what occasions or celebrations is Thai Chicken Meatball Soup commonly prepared in Thai culture?
The soup is popular during family gatherings and cooler evenings, especially in the rainy season when a warm, comforting broth is desired. It is also served at informal celebrations and street‑food festivals as a quick, satisfying dish.
What authentic traditional ingredients are essential for Thai Chicken Meatball Soup versus acceptable substitutes?
Authentic ingredients include Thai fish sauce, fresh lime juice, coconut milk, and Thai bird chilies or jalapeño. Acceptable substitutes are soy sauce mixed with a dash of lime for fish sauce, bottled lime juice, and regular coconut milk if full‑fat is unavailable.
What other Thai dishes pair well with Thai Chicken Meatball Soup?
Serve alongside sticky rice, a simple papaya salad (som tam), or fresh spring rolls. A side of sautéed greens with garlic, such as bok choy or morning glory, complements the soup’s flavors nicely.
What makes Thai Chicken Meatball Soup special or unique in Thai cuisine?
The soup uniquely combines the comfort of meatballs with the classic Thai flavor triad of sweet coconut milk, salty fish sauce, and bright lime acidity, creating a balanced and aromatic bowl that is both hearty and light.
What are the most common mistakes to avoid when making Thai Chicken Meatball Soup at home?
Common errors include over‑mixing the meatball mixture, which makes the meat tough, and over‑cooking the meatballs, leading to a dry texture. Also, adding lime juice too early can cause the coconut milk to separate.
Why does this Thai Chicken Meatball Soup recipe brown the meatballs before simmering instead of adding them raw to the broth?
Browning creates a flavorful Maillard crust and develops fond at the bottom of the pot, which enriches the broth with deeper umami notes that a simple simmer would not achieve.
What does the YouTube channel NYT Cooking specialize in?
The YouTube channel NYT Cooking specializes in high‑quality, editorially curated recipes that blend classic techniques with contemporary twists, often featuring contributions from renowned chefs and food writers.
How does the YouTube channel NYT Cooking's approach to Thai cooking differ from other Thai cooking channels?
NYT Cooking emphasizes clear, step‑by‑step visual instruction, precise measurements, and contextual storytelling, whereas many Thai‑focused channels rely more on improvisation and oral tradition. This makes NYT Cooking’s Thai recipes especially accessible to home cooks seeking reliable results.
Last updated: September 6, 2026
