MSGID: 1:396/45.0 670b0040   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Thai-Inspired Chicken Meatball Soup   
    Categories: Poultry, Chilies, Herbs, Citrus, Rice   
         Yield: 5 Servings   
       
         1    (4") piece fresh ginger;   
              Peeled   
         6 cl Garlic; peeled   
         1    Jalapeño   
         2 lb Ground chicken   
         1 lg Bunch cilantro; leaves &   
              - stems fine chopped, a few   
              - whole leaves reserved for   
              - serving   
         3 tb Fish sauce   
              Salt   
         2 tb Oil; more as needed   
         2 c  Chicken broth   
        14 oz Can full-fat coconut milk   
       1/2 ts Granulated sugar   
         5 oz Baby spinach   
         1 tb Lime juice; + lime wedges   
              - for serving   
              Steamed white or brown rice;   
              - for serving   
       
     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.   
        
     By Ali Slagle   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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