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. The soup is brothy, so serve it over rice or another grain to make it a full meal.
Provided by Ali Slagle
Categories dinner, lunch, weekday, poultry, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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. 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 from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- 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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Billa Baadshah
[email protected]Meh.
Esqueleto bueno
[email protected]Not a fan of this soup. The meatballs were dry and the broth was too spicy for my taste.
ASIK KHAN
[email protected]This soup was just okay. I found the broth to be a bit bland and the meatballs were a bit tough.
Bessie Oquinn
[email protected]The meatballs were a bit dry, but the broth was flavorful. I'll try again with a different recipe for the meatballs.
Brandi Szekely
[email protected]This was a great weeknight meal. It was quick and easy to make, and the meatballs were cooked perfectly. The broth was also very flavorful.
Iqbal ali Iqbal ali
[email protected]This soup is delicious and so easy to make. I love that I can use pre-made meatballs to save time. The broth is flavorful and the vegetables are perfectly tender.
Evelyn Bautista
[email protected]I've made this soup several times now and it's always a crowd-pleaser. The meatballs are so easy to make and the broth is packed with flavor. I like to add a little bit of chili paste to give it a bit of a kick.
EUN NOORA
[email protected]This Thai-inspired chicken meatball soup was a hit with my family! The meatballs were tender and flavorful, and the broth was light and refreshing. I especially loved the addition of lemongrass and lime leaves, which gave the soup a unique and exotic