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


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.

Discover more of our meatball recipes here, including cheesy Italian baked meatballs...

Italian Baked Meatballs Recipe

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