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!
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 can coconut milk (I used light)
2C chicken stock
a handful of baby spinach
service with rice
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
Preheat oven to 425F
Combine minced ginger, jalapeño, and garlic in a small bowl
Place half of the ginger/garlic/jalapeño mixture in a big bowl - this is where we’ll combine the meatballs!
To the bowl add ground chicken, minced cilantro, 2T fish sauce and mix with your hands or a wooden spoon until combined
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
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
For color, add a 1/2t turmeric and 1t paprika, allow to cook for 30 seconds
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!
Once meatballs are cooked, add to pot of soup, together with a generous bunch of spinach.. Simmering until the spinach wilts
Service on a bed of rice and garnish with a sprig of cilantro