Thai-Inspired Chicken Meatball Soup

Credit to Ali Slagle, NYT Cooking

• 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, a few whole leaves reserved for serving

• 3 Tbsp fish sauce

• Kosher salt

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

• 2 cups chicken broth

• 1 (14-ounce) can full-fat coconut milk

• ½ tsp granulated sugar

• 5 ounces baby spinach

• 1 Tbsp lime juice, plus lime wedges for serving

• Steamed white or brown rice, for serving (optional)

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.