https://www.copymethat.com/r/fjWRIYnZG/thai-inspired-chicken-meatball-soup/
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fjWRIYnZG
2024-05-10 09:26:02
Thai-Inspired Chicken Meatball Soup
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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 Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. 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.-Recommend cooking the meatballs close to done in the pan (had to simmer 30 mins...). I used turkey and added an egg and 1/2c panko for binding (meatballs were falling apart).-
Ingredients
- 1 (4-inch) piece fresh ginger, peeled
- 6 garlic cloves, peeled
- 1 jalapeño
- 2 pounds ground chicken
- 1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
- 3 tablespoons fish sauce
- Kosher salt
- 2 tablespoons vegetable or coconut oil, plus more as needed
- 2 cups chicken broth
- 1 (14-ounce) can full-fat coconut milk
- ½ teaspoon granulated sugar
- 5 ounces baby spinach
- 1 tablespoon lime juice, plus lime wedges for serving
- Steamed white or brown rice, for serving
Steps
Directions at cooking.nytimes.com
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