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Thai-Inspired Chicken Meatball Soup

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

Thai30 minhard4 servings
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Thai-Inspired Chicken Meatball Soup

Ingredients

  • 1(4-inch) piece fresh ginger, peeled
  • 6 garlic clove s, peeled
  • 1 jalapeño
  • 2 pound sground chicken
  • 1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
  • 3 tablespoon sfish sauce
  • Kosher salt
  • 2 tablespoon svegetable or coconut oil, plus more as needed
  • 2 cup schicken broth
  • 1(14-ounce) can full-fat coconut milk
  • 1/2 teaspoon granulated sugar
  • 5 ounce sbaby spinach
  • 1 tablespoon lime juice, plus lime wedges for serving
  • Steamed white or brown rice, for serving

Instructions

  1. 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 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
  2. 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.
  3. 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.
  4. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute.
  5. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer.
  6. 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.
  7. 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.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.