Thai-Inspired Chicken Meatball Soup Recipe - NYT Cooking

This Thai-inspired chicken meatball soup can be made in one pot in 30 minutes. It contains ginger-scented chicken and cilantro meatballs that are browned and simmered in a fragrant coconut milk broth seasoned with lemongrass, galangal, makrut lime leaves and chile. Baby spinach is added to the soup for color and flavor. The soup is served over rice and topped with cilantro, making it a hearty and flavorful meal in under 30 minutes.

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Thai-Inspired Chicken Meatball Soup Recipe - NYT Cooking

Uploaded by

tina le

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Thai-Inspired Chicken Meatball Soup

By Ali Slagle

Y I E L D 4 to 6 servings

TIME 30 minutes

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.

INGREDIENTS PREPARATION

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

6 garlic cloves, peeled Using the small holes of a box grater, or a Microplane, grate the
ginger, garlic and jalapeño (or finely chop them by hand). Transfer
1 jalapeño
half to a large bowl and set the rest aside. To the large bowl, add the
2 pounds ground chicken chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1
1 large bunch cilantro, leaves and teaspoon salt. Use your hands or a fork to fully combine but do not
stems finely chopped, a few whole overmix.
leaves reserved for serving
Step 2
3 tablespoons fish sauce
Use your hands or an ice cream scoop to form 2-inch meatballs (about
Kosher salt
2 ounces each). In a large Dutch oven or pot, heat the oil over
2 tablespoons vegetable or coconut medium-high heat. Working in batches, add the meatballs in a single
oil, plus more as needed layer and cook, flipping halfway through, until golden brown on two
2 cups chicken broth sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as
needed.
1 (14-ounce) can full-fat coconut
milk Step 3
½ teaspoon granulated sugar
Once all the meatballs are browned and out of the pot, if the oil is
5 ounces baby spinach 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,
1 tablespoon lime juice, plus lime
about 1 minute. Add the chicken broth, coconut milk, sugar and the
wedges for serving
remaining 1 tablespoon fish sauce, and bring to a simmer. Add the
Steamed white or brown rice, for meatballs and any juices from the plate, and simmer until the flavors
serving come together and the meatballs are cooked through, 5 to 8 minutes.

Step 4
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.

PRIVATE NOTES