Thai Meatball Soup

Total Time: Prep: 20 min. Cook: 30 min.,Makes: about 7 servings

This son-approved, Thai-inspired soup—with meatballs, kale, carrots and creamy coconut milk—is warm deliciousness on a chilly day. —Arlene Erlbach, Morton Grove, Illinois


  • 1/2 cup fresh cilantro, finely chopped
  • 1/3 cup unsweetened shredded coconut
  • 3 tablespoons teriyaki sauce, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1-1/2 pounds ground chicken
  • 1/4 cup sesame oil
  • 3 cups chicken broth
  • 1 can (13.66 ounces) coconut milk
  • 1-1/2 cups julienned carrots
  • 2 cups torn fresh kale
  • 4-1/2 teaspoons lime juice
  • 1 tablespoon brown sugar
  • Lime wedges, optional


  1. In a large bowl, combine cilantro, coconut, 4-1/2 teaspoons teriyaki sauce, salt and ginger. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a Dutch oven, brown meatballs in batches in sesame oil over medium-high heat; remove and keep warm. Drain any excess oil from pan. Add broth to pan; cook 1 minute, stirring to loosen browned bits from pan.
  2. Return all meatballs to pan. Add coconut milk, carrots and remaining 4-1/2 teaspoons teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-7 minutes. Stir in kale, lime juice and brown sugar. Cook until kale just begins to wilt, about 5 minutes longer. Serve with additional chopped cilantro and lime wedges if desired.


about 1 cup: 400 calories, 32g fat (17g saturated fat), 75mg cholesterol, 1040mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 21g protein.

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