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When youโre in need of warming comfort food, this vibrant, wholesome Coconut Curry Chicken Meatball Soup with Rice is just the creamy soup to make. Made with chicken, ginger, sweet potatoes, warming spices, and creamy coconut milk. It requires just one pot and can be made in under an hourโs time. Itโs cozy, a little spicy, and filled with vegetables. Finish each bowl off with steamed rice and youโll have the perfect bowl of creamy, curry soup. Fresh naan on the side is highly recommended!
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During these late fall days and into November I find myself repeating the same flavors over and over. Lots of cheese pasta, caramelized onions, and slow-cooked chicken. Iโm using plenty of sage, apples, and pumpkin โ basically all the most delicious fall flavors.
And the truth is, I LOVE every single recipe. These are my favorite recipes to create. But Iโve finally hit that time of the year when I need a little more. I start to look for something bold in flavor with spice and color.
I put on my thinking cap for a minute and I brainstorm. This was me last week. I needed to switch things up!
Iโve been missing cooking for my older brother, Creighton. so I used Creighton and the foods he loves for some inspiration.
There is nothing Creighton loves more than a spicy curry. It can be Indian or Thai-inspired, he loves it all. And he loves meatballs. I put curry and meat together and this is what I got.
Truly the most delicious bowl of warming spicy flavors are in this chicken meatball soup recipe.
The details
Start with the chicken meatballs. I love to make meatballs because you can really season them up with flavor. I mixed ground chicken (you could also do ground turkey, ground beef, or ground pork) with shallots, and ginger, and then added a splash of tamari for saltiness.
Once the meatballs are together, the rest is easy. Sear the meatballs in a pot. I usually just use a medium size soup pot or dutch oven.
Then pull the meatballs out and set them aside. To that same pot, I add red curry paste, curry powder, another shallot, more ginger, and some garlic. Cook everything together until fragrant.
Now pour in the chicken broth and add the sweet potato. Simmer the sweet potato until it becomes soft, then stir in the coconut milk, spinach, and meatballs. Allow everything to cook together until the soup thickens.
The soup should be creamy and almost more like a curry than a soup, just slightly thinner than a curry.
Serve over steamed rice and top with sesame oil. You can add some cilantro or parsley if you like too! And of course, I recommend naan for scooping up all the creamy, coconutty broth/sauce.
So flavorful, full of color, and filled with good-for-us ingredients. Itโs the creamiest, most flavorful bowl. And lastly, the leftovers โ they taste even better the following day. The flavors have time to mend, and the broth is even more delicious. Just store in an airtight container in the fridge.
Looking for other warming fall dinners? Here are a few ideas:ย
Better For You Chicken and Spinach Ramen
Creamy Butternut Squash Butter Chicken
30 Minute Spicy Indian Butter Chicken
Coconut Milk Braised Black Pepper Chicken
Coconut Sweet Potato Lentil Soup with Rice
Lastly, if you make this Coconut Curry Chicken Meatball Soup with Rice be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Coconut Curry Chicken Meatballs Soup with Rice
Ingredientsย
- 1 pound ground chicken
- 2 small shallots, chopped
- 1 tablespoon chopped fresh ginger
- 2 teaspoons tamari or soy sauce
- black pepper + kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 2 tablespoons red curry paste
- 1 tablespoon yellow curry powder
- 2 cups low-sodium chicken broth
- 1 cup cubed sweet potatoes
- 2 (14 ounce) cans coconut milk
- 2 cups baby spinach
- 2 cups cooked basmati rice
- 1/3 cup fresh cilantro, chopped
- toasted chili sesame oil
Instructionsย
- 1. In a bowl, combine the chicken, 1 shallot, 1 tablespoon ginger, tamari, and a pinch of pepper, Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).2. Heat the olive oil over medium heat in a medium pot. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Transfer to a plate.3. To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. Cook until fragrant, about 2 minutes. Stir in the chicken broth and sweet potatoes. Cover and cook over medium heat until the potato is tender about 10 minutes. Add the coconut milk and spinach. Simmer, uncovered another 5-10 minutes, until thickened slightly. Slide the meatballs back into the soup. Stir in the cilantro. Season with salt. 5. Divide the rice among bowls and ladle the soup and meatballs overtop. Drizzle with chili oil. Serve with Naan on the side. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi! This recipe was great. Question on the calories, is 1149 kcal accurate or is this a typo? Seems like a much lower calorie recipe!
Hey Katherine,
Happy Monday! Thanks a lot for making this recipe, Iโm so glad to hear it turned out well for you! I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. Itโs not something weโd prefer to be using. We are required to. Iโm sorry for the trouble, we do our best! Have a nice week:) xx
This is the BEST soup Iโve made in a long time! I used a little extra curry powder but I always do but did everything else the same and it was amazing. My sister is always sharing recipes from you and this is my favorite so far!
Hi Amy,
Wonderful!! Thanks a lot for trying this recipe and your comment, love to hear that it was enjoyed! x
Have made this a few times now and really enjoy it. This time I only had one can of coconut milk so subbed with extra broth. It was still good, but not as creamy as usual. I also find the meatballs are lacking a little in flavour, may try some chinese 5 spice next time as another commenter recommended. I think I will also try regular potatoes and some lime juice next time.
Hey Melanie,
Fantastic!! I appreciate you trying this recipe and your feedback, so glad to hear that you have been enjoying it! xT
Can you make this soup ahead of time? For example, if I make it on a Friday can I serve it on a Saturday?
Hi Connie,
Totally, that will work well for you! I hope you love this recipe! xT
This was delicious! Though I changed the proportions significantly… only 2 cups of broth and 2 cans of coconut milk sounded way too rich for my taste (almost seems like it could be a typo?). Instead I used a 4 cup carton of chicken broth and one can of coconut milk. Also increased the sweet potatoes and spinach.
Recipe ingredient list has a typo – should list 2 tablespoons of ginger in the ingredient list (1 tablespoon for the meatballs, 1 tablespoon for the soup)
It was spicy! But I enjoy spice. Curry paste and curry powders spice levels can vary widely.
Next time I’ll also add an egg to help bind the meatballs together. Added the juice from half a lime at the end which was yummy!
Hi Annie,
Thanks a lot for trying this recipe and your feedback! So glad it was enjoyed:) No typo with the broth and coconut milk, that’s what I used. You are correct on the ginger, sorry about that! Xx
I had higher hopes for this. Followed the recipe to a T but the flavor just wasnโt as potent as your usual curry flavor. I added more red curry paste and yellow curry powder and it still wasnโt quite right. And I realized chicken meatballs just arenโt for me, the texture is really off. Still on the hunt for a good curry soup.
Hi Brianna,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it wasn’t a fave! xx
Is it 2 (7oz) cans of coconut milk totaling 14 oz or two 14 oz cans?
Very flavourful, yummy soup. It never really thickened up for me but that did not distract from a very delicious soup. I didnโt use the full amount of red curry paste as I enjoy food with a little less heat.
Thank you Penny! xT
This was delicious and so easy to make! I added the juice of one lime which made it taste even more amazing. Thank you for this recipe!
Hi Jen,
Wonderful!! Iโm so glad to hear that this recipe turned out well for you, thanks so much for making it! xT