Olive Magazine
Tom Kha Soup Recipe with Chicken Meatballs

Chicken meatball tom kha gai

Published: May 22, 2018 at 4:02 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Low calorie
low inkcal432

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, heckfood.co.uk


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


  • 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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