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Thai Curry Soup with Turkey Meatballs. A curry soup with rice noodles, topped with red peppers, sugar snap peas, and lemongrass turkey meatballs. Flavorful, filling, healthy and super delicious.
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5 from 1 vote

Thai Curry Soup with Turkey Meatballs

Thai curry soup with rice noodles, topped with turkey meatballs, red peppers, and snap peas. Flavorful and amazingly delicious.
Prep Time15 mins
Cook Time35 mins
Course: Dinner
Cuisine: Thai
Keyword: Thai Curry Soup with Turkey Meatballs
Servings: 6 servings
Calories: 435kcal


Turkey Meatballs

  • 1 large egg
  • 1 pound ground turkey
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon lemongrass paste
  • 1/4 cup cilantro chopped
  • 1 tablespoon lime juice
  • 2 green onions chopped, about 1/4 cup
  • 1 clove garlic
  • 1 tablespoon soy sauce
  • 2 teaspoon finely grated ginger
  • 1/2 teaspoon kosher salt


  • 6 ounces sugar snap peas
  • 2 red peppers sliced thinly

Curry Soup and Noodles

  • 14 ounce package of dried rice noodles
  • 1 tablespoon vegetable oil
  • 2 cloves garlic
  • 1 teaspoon ginger powder
  • 1 1/2 13. 5 ounce cans coconut milk
  • 2 cups chicken broth
  • 2 tablespoons lime juice
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon lemongrass paste
  • 2-4 tablespoons red curry paste depending on spice level preference


Turkey Meatballs

  • Preheat oven to 425 degrees. Line baking pan with parchment paper or baking mat.
  • Beat egg in large bowl. Add the remaining turkey meatball ingredients and stir until well combined.
  • Roll mixture into 1.5 inch balls (will make about 28 balls).
  • Place balls on prepared baking sheet. Bake for about 18 minutes, or until balls are cooked through. Flip balls halfway through baking.


  • While meatballs are baking, bring salted water to boil in a large pot. Add snap peas and boil for 2 minutes. Then, add red pepper, and boil for an additional two minutes.

Noodles and Curry Soup

  • Remove veggies from salted water with a slotted spoon. Set aside.
  • Remove pan with water from heat and use to cook rice noodles according to package directions.
  • To make soup broth, heat vegetable oil in a large pot over medium high heat. Add garlic and ginger powder and stir until fragrant, about 1 minute. Then add the remaining 6 ingredients. Whisk together well. Simmer for 10 minutes.
  • To serve, place noodles in bowl. Pour curry broth over noodles. Top with veggies and meatballs. May also top with peanuts, cilantro, and lime juice if desired.


Sodium: 886mg | Calcium: 70mg | Vitamin C: 77.6mg | Vitamin A: 3270IU | Sugar: 4g | Fiber: 3g | Potassium: 481mg | Cholesterol: 68mg | Calories: 435kcal | Saturated Fat: 3g | Fat: 6g | Protein: 24g | Carbohydrates: 68g | Iron: 3mg