Tom Kha Soup Recipe with Chicken Meatballs

Chicken meatball tom kha gai

  • serves 2
  • Easy

Transform chicken sausages into easy meatballs for this comforting Thai coconut soup flavoured with ginger and chilli


Make these Thai chicken meatballs for a healthy dinner, then try more of our delicious meatball recipes. We’ve got plenty more inspiration for easy Thai recipes, too.

Janine our food director says: “I use sausages a lot in cooking – they add great texture and flavour to pasta sauces, and make really speedy meatballs. These new ‘naked’ chicken sausages are dairy- and gluten-free, and come without skins for even less faff. They make a brilliant cheat’s meatball, flavoured with ginger and chilli, and served in a coconut Thai noodle soup.” £3/400g,



  • Heck Naked Chicken Sausages 4
  • ginger finely grated to make 1 tbsp
  • coriander chopped to make 1 tbsp, plus some whole leaves to serve
  • red chilli 1, finely chopped
  • flat rice noodles 50g
  • half-fat coconut milk 400ml tin
  • chicken stock 300ml
  • lemongrass 1 stalk, woody outer leaves discarded and finely chopped
  • mangetout 50g, finely sliced
  • lime 1, juiced
  • brown sugar 1 tsp
  • fish sauce 1 tbsp


  • Step 1

    Put the chicken sausages in a bowl and add 1 tsp of the ginger, the chopped coriander and half the chilli. Mix well and form into 10 small meatballs.

  • Step 2

    Cook the noodles following pack instructions. Drain and rinse with cold water. Bring the coconut milk and stock to a simmer in a pan, add the rest of the ginger and chilli with the lemongrass and simmer for 3 minutes. Add the chicken meatballs and simmer for 3 minutes then add the mangetout and cook for another 2 minutes. Gently mix in the lime, sugar and fish sauce, divide the noodles between 2 bowls, ladle over the hot soup and meatballs, then finish with the rest of the coriander.

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Nutritional Information

  • Kcals 432
  • Fat 19.1g
  • Saturates 13.6g
  • Carbs 24.1g
  • Sugars 7.1g
  • Fibre 2.1g
  • Protein 40.3g
  • Salt 4.1g