Zoodles & Thai Meatballs in Coconut Ginger Broth


Don't let the ingredient list intimidate you, this soup is absolutely worth it! 

We ate nothing but street food during our travels in Thailand and fishball noodle soup was a staple offering. Since I'm not so much a fan of cooking fishballs myself, I decided to recreate the iconic soup I've been longing for with chicken instead. Let me tell you, this one is a true winner! 

Total Time: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 servings
Level: Intermediate

4 servings

Zoodles & Thai Meatballs in Coconut Ginger Broth

Meatball Ingredients:

  • 1 lb ground chicken
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup soy sauce
  • 3 garlic cloves, minced
  • 2 scallions, finely chopped
  • 4 cups Trader Joe's Miso Ginger Broth (or Chicken Broth)
  • 2 cups water

Coconut Broth Ingredients:

  • 1 tablespoon coconut oil
  • 2 scallions, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 can full fat coconut milk
  • 1 4-inch piece of lemongrass
  • 1 teaspoon soy sauce
  • 1 lime, juiced and zested
  • 1 pinch of coconut sugar

Zoodles and Toppings:

  • 1 bunch of spinach
  • 2 roma tomatoes, seeded and diced
  • 2 zucchinis peeled with a julienne peeler or spiralizer
  • handful of basil leaves
  • handful of cilantro leaves
  • crushed peanuts
  • Siracha
  • Lime wedges


  1. Combine the Miso Ginger Broth and water in a stock pot, bring to a boil over medium-high heat.
  2. Prepare the meatballs by mixing the chicken, ginger, soy sauce, garlic, and scallions in a bowl.
  3. Roll the meat mixture into small balls and drop into the boiling broth. Boil for about 25 minutes.
  4. Then prepare the Coconut Broth in a separate pot by heating the coconut oil over low heat.
  5. Add the scallions, ginger, and lemongrass stalk. Stir for 30 seconds.
  6. Add the coconut milk and soy sauce and simmer over low heat for 15 minutes.
  7. In the meantime, prepare your zucchini noodles, chop the fresh herbs, dice the tomatoes, and crush the peanuts.
  8. Add the lime juice, lime zest, and coconut sugar to the Coconut Broth. Remove the lemongrass stalk.
  9. Add the tomatoes, spinach, and basil to the Coconut Broth and stir until just wilted.
  10. Pour the Coconut Broth mixture into the stock pot with the meatballs and Miso Ginger Broth. Stir gently to combine. Remove from heat.
  11. Add zucchini noodles to the bottom of each bowl then top with broth and meatballs.
  12. Top bowls with cilantro, crushed peanuts, Siracha, and lime wedges.