Thai-Inspired Chicken Meatball Soup

This soup is a tasty, comforting, and relatively quick meal that you could probably make on a weeknight. The Thai-style meatballs and broth are reminiscent of Tom Kha Gai a Thai soup with a coconut based broth. I've modified the recipe to ensure a lot more broth that can be enjoyed with rice noodles (my preference) or even rice. Spinach adds a splash of color. Don't forget the lime at the end!

I adapted this from the recipe on NY Times Cooking. 

Ingredients

• 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
• 6 tablespoons fish sauce
• Kosher salt
• 2 tablespoons vegetable or coconut oil, plus more as needed
• 6 cups chicken broth
• 2 (14-ounce) can full-fat coconut milk
• 1½ teaspoon granulated sugar
• 10 ounces baby spinach
• 1 tablespoon lime juice, plus lime wedges for serving
• Cooked rice or rice noodles

Instructions

1. Using the small holes of a box grater, or a food processor, grate the ginger, garlic and jalapeño. 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.
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, 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 4 tablespoons 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 10 minutes.
4. Remove from heat, and stir in the spinach and lime juice. Divide rice or rice noodles among bowls, then top with meatballs and broth. Serve with lime wedges.

Serves 4-6