Thai · Mains
Thai-Inspired Chicken Meatball Soup
This stellar soup is reviving and cozy, made in one pot. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth inspired by tom kha gai. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness. The soup is brothy, so serve it over rice to make it a full meal.
Ingredients
Serves 4- 1(4-inch) piece fresh ginger, peeled
- 6garlic cloves, peeled
- 1jalapeño
- 2 lbground chicken
- 1 largebunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
- 3 tbspfish sauce
- Kosher salt
- 2 tbspvegetable or coconut oil, plus more as needed
- 2 cupschicken broth
- 1 canfull-fat coconut milk
- ½ tspgranulated sugar
- 5 ozbaby spinach
- 1 tbsplime juice, plus lime wedges for serving
- Steamed white or brown rice, for serving
Method
- 01
Using the small holes of a box grater or a Microplane, grate the ginger, garlic and jalapeño (or finely chop 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 tsp salt. Use your hands or a fork to fully combine but do not overmix.
- 02
Use your hands or an ice cream scoop to form 2-inch meatballs. 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.
- 03
Once all meatballs are browned, 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 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices, and simmer until the meatballs are cooked through, 5 to 8 minutes.
- 04
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.