Thai-Inspired Chicken Meatball Soup
$0.00 Cooking Fee
Serving Size: 3 meatballs plus 2/3 cup broth
https://cooking.nytimes.com/recipes/1020631-thai-inspired-chicken-meatball-soup
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2/3 of the fish sauce and salt. Use your hands or a fork to fully combine but do not overmix.
- Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
- Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
Notes
Photo shown on website is not representative of the dish. Should look like this:
Cook Times
Ingredients
Ingredients
- 5 ounce fresh ginger peeled
- 12 clove garlic peeled
- 2 jalapeno pepper
- 4 pound ground chicken
- 2 bunch fresh cilantro leaves and stems finely chopped, a few whole leaves reserved for serving
- 6 tablespoon fish sauce Red Boat recommeded
- 2 teaspoon Kosher salt more or less to taste
- 4 tablespoon coconut oil plus more as needed
- 4 cup chicken broth
- 28 ounce canned full-fat coconut milk
- 1 teaspoon granulated sugar
- 10 ounce baby spinach
- 2 tablespoon lime juice
Cooking Tools Required
5-quart saucepot, Box grater, Cutting board, Measuring cups and spoons, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on high power until heated through, or on the cooktop over medium heat.
Nutrition
Calories: 499kcal | Carbohydrates: 9g | Protein: 36g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1857mg | Potassium: 1419mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2822IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 5mg
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