Imported from the web

Thai-Inspired Chicken Meatball Soup

Name: Thai-Inspired Chicken Meatball Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Southeast Asian
Ingredients: 1 fresh ginger (One 4-inch piece, peeled); 6 garlic cloves (Peeled); 1 jalapeño; 2 lb ground chicken; 1 large bunch cilantro (Leaves and stems finely chopped; reserve a few whole leaves for serving); 3 tbsp fish sauce (Use 2 tablespoons in the meatballs and 1 tablespoon in the broth); kosher salt (1 teaspoon for the meatball mixture, plus more if needed); 2 tbsp vegetable or coconut oil (Plus more as needed for browning); 2 cup chicken broth; 14 oz full-fat coconut milk (One can); 0.5 tsp granulated sugar; 5 oz baby spinach; 1 tbsp lime juice (Serve with lime wedges as well); steamed white or brown rice (For serving; amount not specified); lime wedges (For serving; amount not specified)

Imported by Niki Su on SeeMeCook

A cozy one-pot soup with ginger-scented chicken-cilantro meatballs simmered in a fragrant coconut milk broth. Spinach and lime add color, freshness, and brightness; serve it over rice for a complete meal.

5 servings30 minSoutheast Asian

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Ingredients

1 fresh ginger (One 4-inch piece, peeled)
6 garlic cloves (Peeled)
1 jalapeño
2 lb ground chicken
1 large bunch cilantro (Leaves and stems finely chopped; reserve a few whole leaves for serving)
3 tbsp fish sauce (Use 2 tablespoons in the meatballs and 1 tablespoon in the broth)
kosher salt (1 teaspoon for the meatball mixture, plus more if needed)
2 tbsp vegetable or coconut oil (Plus more as needed for browning)
2 cup chicken broth
14 oz full-fat coconut milk (One can)
0.5 tsp granulated sugar
5 oz baby spinach
1 tbsp lime juice (Serve with lime wedges as well)
steamed white or brown rice (For serving; amount not specified)
lime wedges (For serving; amount not specified)

Steps

1
Using the small holes of a box grater or a Microplane, grate the peeled ginger, garlic, and jalapeño. Alternatively, finely chop them by hand.
2
Transfer half of the ginger, garlic, and jalapeño mixture to a large bowl, and set the remaining half aside for the broth.
3
Add the ground chicken, finely chopped cilantro, 2 tablespoons of the fish sauce, and 1 teaspoon kosher salt to the bowl. Combine thoroughly with your hands or a fork, taking care not to overmix.
4
Using your hands or an ice cream scoop, form the mixture into 2-inch meatballs, about 2 ounces each.
5
Heat the oil in a large Dutch oven or other large pot over medium-high heat.
6
Working in batches, add the meatballs in a single layer. Cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer the browned meatballs to a plate and repeat with the remaining meatballs, adding more oil as needed.
7
Once all the meatballs have been removed, inspect the oil. If it is burned, wipe it out and add a little more oil to the pot.
8
Reduce the heat to medium. Add the reserved ginger, garlic, and jalapeño mixture, and sauté until fragrant, about 1 minute.
9
Add the chicken broth, coconut milk, sugar, and remaining 1 tablespoon fish sauce. Bring the broth to a simmer.
10
Add the browned meatballs and any juices that accumulated on the plate. Simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
11
Remove the pot from the heat. Stir in the baby spinach and lime juice until the spinach is incorporated.
12
Divide steamed white or brown rice among bowls. Top with the meatballs, broth, and reserved cilantro leaves. Serve with lime wedges.

Notes

The soup is brothy; serving it over rice or another grain makes it a full meal. The recipe states a 30-minute total time and a yield of 4 to 6 servings. The amount of serving rice and lime wedges is not specified.