Thai-Inspired Chicken Meatball Soup

cooking.nytimes.com

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. 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.

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

Directions at cooking.nytimes.com

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