Recipe: Thai Chicken Meatball Soup

INGREDIENTS

• 1 (4-inch) piece of peeled ginger
• 6 garlic cloves,
• 1 jalapeno
• 2 pounds of ground chicken
• ½ cup panko breadcrumbs
• 1 egg
• 1 bunch cilantro, finely chopped
• 3 tablespoons fish sauce
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 tablespoons avocado oil
• 4 cups chicken stock
• 1 (14-ounce) can coconut milk
• ½ teaspoon honey
• 5 ounces baby spinach
• 1 lime, halved
• Cooked brown rice for serving

INSTRUCTIONS

1. Using a food processor (or microplane zester), finely grate/mince the ginger, garlic, and jalapeno.
2. Transfer half of the mixture to a large bowl and add chicken, panko breadcrumbs, egg, cilantro (reserving a bit for garnish), 2 tablespoons fish sauce, salt, and white pepper.
3. Use your hands to evenly combine the meatball mixture without overmixing.
4. Form the mixture into large (2”) meatballs.
5. Heat avocado oil in a large Dutch oven or wide pot and add meatballs in batches if needed. Cook until browned on all sides – about 6-8 minutes before removing and setting aside.
6. If needed, add a bit more oil, add the remaining ginger mixture, and saute for about one minute or until fragrant.
7. Add chicken broth, coconut milk, honey, and the remaining 1 tablespoon fish sauce and bring to a simmer.
8. Return the meatballs and any juices to the pot and cook for about 8 minutes or until the meatballs are cooked through.
9. Remove from heat and stir in the spinach and juice of half of the lime. Cut the other half of the lime into wedges.
10. Serve over cooked rice and garnish with reserved cilantro and a lime wedge.
     

SERVES: 4