COOKING WITH MOLLY: Thai-Inspired Meatball Soup



I have been cooking this recipe for quite a while.. The original comes from the New York Times Cooking column and can be found HERE. I’ve adapted the recipe so you bake the meatballs instead of pan-frying (saves a step and is just easier).


This all came together in 25 minutes, and when I bought the groceries the grand total was $20.. So it is super affordable too!


I made this recipe on instagram, which you can find here!


Time: 25 mins

Servings: 3 hungry people!


INGREDIENTS

  • 1lb ground chicken

  • 2T minced ginger (I use the jarred kind from The Ginger People)

  • 1 minced jalapeño

  • 3T fish sauce (I like the Red Boat brand)

  • 6 minced garlic cloves

  • 1/2 bunch minced fresh cilantro

  • 1 diced onion

  • 1/2t turmeric

  • 1t paprika

  • 1 can coconut milk (I used light)

  • 2C chicken stock

  • a handful of baby spinach

  • service with rice



METHOD

  1. Prepare rice - the method I use is 1C rice to 2C water, bring to a boil, reduce to simmer, place lid on pot and cook for 20 mins

  2. Preheat oven to 425F

  3. Combine minced ginger, jalapeño, and garlic in a small bowl

  4. Place half of the ginger/garlic/jalapeño mixture in a big bowl - this is where we’ll combine the meatballs!

  5. To the bowl add ground chicken, minced cilantro, 2T fish sauce and mix with your hands or a wooden spoon until combined

  6. Roll meatball mixture into balls (I use an ice cream scoop as the mixture is fairly wet, and loose) and place on a baking tray lined in baking paper, you should have 8 - 10 meatballs. Cook in oven for 20-25 mins

  7. Next we prepare the soup! In a heavy bottomed pot (I used my Le Creuset), sauté the diced onion on medium/high heat, 5 mins, then add the other half of the ginger/garlic/jalapeño mixture and mix until fragrant, 30 seconds

  8. For color, add a 1/2t turmeric and 1t paprika, allow to cook for 30 seconds

  9. Add 2 cups chicken stock, the can of coconut milk and 1T fish sauce to the pot, and allow to come to a boil. Reduce heat and let it simmer until the meatballs are ready!

  10. Once meatballs are cooked, add to pot of soup, together with a generous bunch of spinach.. Simmering until the spinach wilts

  11. Service on a bed of rice and garnish with a sprig of cilantro

Enjoy!

Molly

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