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Colleen's Thai-Inspired Chicken Meatball Soup

"This recipe quickly became a family favorite. It's easy to adjust and the rare times we've had leftovers they taste even better the next day."


 

INGREDIENTS

  • 1 (4-inch) piece fresh ginger, peeled

  • 6 garlic cloves, peeled

  • 1-3 jalapeños (depending on how much heat you want)

  • 2 pounds ground chicken

  • 1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving

  • 3/4 cup panko breadcrumbs

  • 1 egg

  • 3 tablespoons fish sauce

  • Kosher salt

  • 2 tablespoons vegetable or coconut oil, plus more as needed

  • 8-10 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


PREPARATION

  1. Preheat the oven to 425 degrees.

  2. 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, egg, panko breadcrumbs, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

  3. Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each) and place on a parchment lined baking sheet. Place meatballs in the oven and cook for 20-25 minutes, until they begin to brown and an internal thermometer reads 165 degrees.

  4. While meatballs are baking, heat oil in a large Dutch oven or pot over medium heat. 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 from the pan, and simmer until the flavors come together, 5 to 8 minutes.

  5. 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.

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