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Thai Chicken Meatball Soup

This hearty Thai Chicken Meatball Soup is a filling meal with a wonderful and fun pop of flavors....and a delicious velvety broth.
Course dinner
Cuisine Thai
Keyword chicken, keto soup, meatball, soup, thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 435kcal
Author The Kellie Kitchen

Ingredients

  • 2 tbsp ginger Fresh, peeled and minced
  • 6 garlic cloves minced
  • 1 jalapeño de-seeded and minced
  • 1 tbsp lemongrass paste
  • 2 lbs chicken ground
  • 1 cup cilantro fresh leaves and stems finely chopped
  • 1 tsp salt
  • 4 tbsp olive oil
  • 8 oz mushrooms sliced
  • 2 cups chicken broth
  • 1 14-ounce can full-fat coconut milk
  • 1 tsp low carb sweetener
  • 5 ounces baby spinach
  • 1 tbsp lime juice plus lime wedges for serving
  • 1/2 tsp glucomannan optional soup thickener

Instructions

  • Mince together the ginger, garlic, jalapeño and lemongrass into a paste. Transfer half of this paste to a large bowl and set the other half aside.
  • To the large bowl, add the ground chicken, finely chopped cilantro, and 1 teaspoon salt. Mix and mash the meat mixture to fully combine.
  • Use your hands or an ice cream scoop to form 2-inch meatballs. In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook. Flip halfway the meatballs through, until golden brown on two sides, 5 to 8 minutes. Transfer meatballs to a plate and repeat, adding oil as needed.
  • Once all the meatballs are browned and out of the pot, add a bit more oil to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the sliced mushrooms and continue to saute until the mushrooms are soft and weeping.
  • Add the chicken broth, coconut milk, low carb sweetener, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
  • Stir in the spinach and lime juice. If using the glucomannan you can add it at this time. SImply sprinkle 1/4-1/2 tsp of glucomannan over your soup and stir to combine. Soup will thicken within a few minutes.
  • Turn off the heat and cover for 2-3 minutes or until the spinach is wilted.
  • Serve with extra lime wedges and enjoy.

Nutrition

Calories: 435kcal | Carbohydrates: 5g | Protein: 31g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 803mg | Potassium: 652mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2635IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 3mg