I still remember the very first time I made this Thai Noodle Soup with Chicken Meatballs Recipe — the aroma of ginger and garlic filling my kitchen instantly made me smile. I was looking for something cozy yet full of bold flavors, and this soup delivered exactly that.
After a few spoonfuls, I knew I’d be making it again soon. It’s rich, comforting, and surprisingly easy to pull together on a busy night. You can also enjoy similar desserts like Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe after your meal.
Ingredients You’ll Need — And Why They Matter
Here’s everything you’ll need to make this Thai Noodle Soup with Chicken Meatballs recipe, with helpful notes so you understand why each ingredient matters:
- 1 pound ground pork — juicy and flavorful base for the meatballs.
- ¾ teaspoon ground white pepper — adds gentle heat without overpowering.
- 1 tablespoon soy sauce — deep umami richness.
- 1 tablespoon fish sauce — key to authentic Thai flavor balance.
- 1 tablespoon minced garlic — aromatic foundation of the dish.
- ¼ cup chopped cilantro — bright, herbal contrast to savory broth.
- 4 green onions, sliced — for a fresh, mild allium bite.
- 6 cups chicken broth — savory soup base.
- ¼ cup soy sauce — season to taste for depth.
- 2 tablespoons fish sauce — boost savory, salty notes.
- 8 ounces thin Chinese wheat noodles — slurp-ready noodles soak up broth beautifully.
- You can pair this with other savory treats, such as Garlic Parmesan Cheeseburger Bombs Recipe, for a fun appetizer alongside your soup.
Note: Serves 4.
Variations You Can Try
Even though this recipe is delicious as written, you can easily adjust it to suit different tastes or diets:
- Dairy-Free: This recipe is already dairy-free, just use gluten-free noodles if needed.
- Low-Sodium: Choose low-sodium soy sauce and broth.
- Spicy Add-Ins: Add sliced chilies or a spoonful of chili oil for heat.
- Herb Boost: Swap cilantro for Thai basil or mint for a flavor twist.
Cooking Time
Here’s how long it will take you to bring this soup to life:
- Prep Time: ~20 minutes
- Cooking Time: ~10 minutes
- Total Time: ~30 minutes
Equipment You’ll Need
You don’t need anything fancy — just everyday kitchen tools:
- Large mixing bowl — to combine and season the meatball mix.
- Large pot — for simmering soup and poaching meatballs.
- Slotted spoon — helps move meatballs without broth spill.
- Knife & cutting board — for chopping herbs and scallions.
- Pasta pot — to cook the noodles separately so they don’t dilute broth.
How to Make Thai Noodle Soup with Chicken Meatballs Recipe
Below is a simplified step-by-step guide that walks you through turning those ingredients into a delicious soup.
Prepare the Meatball Mixture
Combine the ground pork, white pepper, soy sauce, fish sauce, minced garlic, and chopped cilantro in a bowl. Use your hands to mix everything until just combined — don’t overwork the meat, or the meatballs will be tough.
Shape and Set Aside
Once mixed, form the meat mixture into small bite-sized balls with your hands. Lay them on a plate and let them rest while you prepare the broth — this ensures they hold together when cooking.
Cook the Noodles
In a separate pot, boil the thin wheat noodles until al dente according to package directions. Drain them and set aside, tossing lightly with a bit of oil so they don’t stick.
Simmer the Broth
In a large pot over medium heat, add chicken broth, sliced green onions, soy sauce, and fish sauce. Bring the broth to a gentle boil, then carefully drop the meatballs into the pot one at a time.
Finish Cooking the Meatballs
Reduce heat once the broth returns to a simmer. Let the meatballs cook in the broth for several minutes until cooked through — they will absorb some flavor and stay moist.
Serve It Up
Divide noodles into bowls and ladle the hot broth and meatballs on top. Garnish with fresh cilantro and green onions before serving — simple but beautiful.
Additional Tips for Making This Recipe Even Better
Based on my own kitchen experience, here are a few pointers:
- Always taste the broth before adding meatballs — I often add a splash more fish sauce for bold umami.
- I like to cook noodles separately so they don’t soak up all the broth before serving.
- Chill meatball mixture briefly if it feels too sticky — it helps them hold shape.
- I trim cilantro stems finely too; those little pieces add big flavor.
How to Serve Thai Noodle Soup with Chicken Meatballs
This soup looks as good as it tastes when served right:
- Place noodles in deep bowls first, then spoon in broth so it doesn’t dilute.
- Garnish with extra cilantro, scallion slices, and lime wedges for color.
- Add chili flakes on the side for guests who want heat.
The contrasting colors of green herbs, pale broth, and golden meatballs make this dish pop visually.
Nutritional Information
Here’s a quick overview of the nutrition per serving:
- Calories: A warm, satisfying bowl with roughly moderate calorie content.
- Protein: Rich from meatballs and broth base.
- Carbohydrates: Mainly from wheat noodles.
- Fat: Balanced fat from pork and broth, not overly heavy.
(Exact numbers will vary based on exact ingredients and portions.)
Make Ahead & Storage
Storing and Refrigerating
You can refrigerate leftover soup in an airtight container for up to 3 days — keep noodles separate so they don’t turn mushy.
Freezing
Freeze the broth and meatballs (without noodles) for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Warm gently on the stove over low heat. Add fresh herbs after warming for best flavor.
Why You’ll Love This Recipe
Here are just a few reasons this Thai Noodle Soup with Chicken Meatballs becomes a favorite:
- Bursting with Flavor: The fish sauce and aromatics create a deeply satisfying broth.
- Quick & Easy: Under 30 minutes from start to bowl — perfect for weeknights.
- Comfort in a Bowl: It’s cozy and nourishing without feeling heavy.
- Customizable: Swap noodles, spice levels, or herbs without losing soul.
- Crowd-Pleasing: Everyone from kids to adults will enjoy it.