Serves: 4-6
Prep Time: 45 min
Cook Time: 40 min
It's officially soup season, and this one will have you coming back for more hot and sour slurps. The herby soft meatballs are just an added bonus!
Ingredients
4-inches fresh ginger, peeled
6 garlic cloves
1 jalapeño
2 lbs ground chicken, ground
1 large bunch cilantro, plus more for serving
3 tbs fish sauce
Salt
Oil, for frying
2 cups chicken broth
14 oz can coconut milk
½ tsp sugar
5 oz baby spinach
1 tbs lime juice, plus more for serving
Lemongrass, white parts only, thinly sliced, for the broth
Chili oil, for serving
Green onions, for serving
Steamed white, for serving
Instructions
Using a microplane, grate the ginger, garlic and jalapeño. Transfer to a large bowl and set the rest aside for later.
In the large bowl, add the chicken, finely chopped cilantro, fish sauce and 1 tsp salt. Use your hands or any tool to fully combine.
Roll the meat mixture into small or medium pieces and place on a cookie sheet for later.
In a large dutch oven or wide saute pan, heat your oil over medium-high heat. Add in a single layer of meatballs and cook for 3-4 minutes, or until browned and crispy on the bottom. Flip and repeat.
Continue until you have cooked all your meatballs, adding oil as needed.
Save your oil from frying, clean out your pan if burned, and add back in the oil but filtered.
Add in some fresh sliced ginger, crushed garlic, sliced lemongrass, and saute for 1-2 minutes, or until aromatic. Remove from the pot.
Add in chicken broth, coconut milk, and sugar. Taste test for seasoning. Add in ½ tbs of fish sauce and/or salt as needed.
Throw the meatballs and any leftover juices back in and cook until the meatballs are fully cooked. Approximately 5-8 min.
Turn off the heat, stir in your spinach, and lime juice.
Serve your meatballs with extra cilantro, green onions, and chili oil. Enjoy!
NOTE: If you have a food processor, that might be easier than grating each ingredient individually.
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