Thai-Inspired Chicken Meatball Soup
, Serves 4 to 6
Browned ginger-cilantro chicken meatballs simmered in a coconut-fish sauce broth, finished with spinach and lime, served over rice.
| 1/2 of the grated ginger (from a 4-inch piece), for the meatballs | Mix meatballs, don't overmix | Form 2-inch meatballs | Brown in batches, 5-8 min each | Sauté reserved ginger mix 1 min | Add broth, coconut milk, sugar, fish sauce | Add meatballs, simmer 5-8 min | Off heat, stir in spinach & lime | Serve over rice with cilantro, lime |
| 3 garlic cloves, grated, for the meatballs | ||||||||
| 1/2 jalapeño, grated, for the meatballs | ||||||||
| 900 g ground chicken | ||||||||
| 1 large bunch cilantro, leaves & stems finely chopped | ||||||||
| 30 ml fish sauce (for the meatballs) | ||||||||
| 1 tsp kosher salt | ||||||||
| 30 ml vegetable or coconut oil, plus more as needed | ||||||||
| 1/2 of the grated ginger (from a 4-inch piece), reserved for the broth | ||||||||
| 3 garlic cloves, grated, reserved for the broth | ||||||||
| 1/2 jalapeño, grated, reserved for the broth | ||||||||
| 475 ml chicken broth | ||||||||
| 1 (14-oz / 400 ml) can full-fat coconut milk | ||||||||
| 1/2 tsp sugar | ||||||||
| 15 ml fish sauce (for the broth) | ||||||||
| 140 g baby spinach | ||||||||
| 15 ml lime juice | ||||||||
| A few whole cilantro leaves, for serving | ||||||||
| Steamed white or brown rice, for serving | ||||||||
| Lime wedges, for serving |
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