Aromatics: Ingredients like garlic, ginger, scallions, and cilantro are going to give the meatballs all their delicious flavor while a couple of shallots will act as the base for our broth. Make sure to use fresh aromatics. Taking the time to grate your own ginger and garlic makes a huge difference in flavor. Mushrooms and spinach: Adds some more bulk to the broth and sneaks a serving of vegetables into this Thai Inspired Chicken Meatball Soup. Fresh baby spinach works great, as well as thawed frozen spinach. For the mushrooms, make sure to wash them and remove the stems before slicing. Soy sauce: We prefer normal, but low-sodium can be substituted. If you’re avoiding soy, replace the soy sauce with an equal amount of coconut aminos. Coconut milk: This is going to make the broth super rich and creamy. Make sure you buy full fat, unsweetened coconut milk, not the kind from the carton. Red curry paste: This is a key ingredient in many Thai dishes as well as this Thai inspired chicken meatball soup. It’s a flavorful blend of concentrated spices and aromatics which makes the broth incredibly fragrant and delicious. Red curry paste is available to buy in most well-stocked grocery stores or Asian markets. Make sure to taste your curry paste before using as some are more powerful than others. Chicken broth: Since the soy sauce, and sometimes curry paste, are already very salty, we recommend using low-sodium chicken broth. Storebought and homemade both work. Lime juice: Easy to forget, but super important to make all those flavors pop!
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