Thai-Inspired Chicken Meatball Soup

Serving Size: 10

This stellar soup is reviving and cozy. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Recipe by: Ali Slagle

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Box grater, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

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

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:

Reheating Instructions

Heat in the microwave on high power until heated through, or on the cooktop over medium heat.

Nutrition