My girlfriend Emma sent me the recipe for this delicious and easy soup called the Thai-Inspired Chicken Meatball Soup. When I first read the ingredients, I knew I needed to make a double batch. My family is very fond of Thai food and we all love to eat soup. If you are a fan of Thai cuisine, I recommend this recipe from the New York Times, by Ali Slagle. It only takes 30 minutes. Enjoy

Thai Inspired Chicken Meatball Soup


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 tablespoons fish sauce

Kosher salt

2 tablespoons vegetable or coconut oil, plus more as needed

2 cups chicken broth

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

½ teaspoon granulated sugar

5 ounces baby spinach or Bok Choy

1 tablespoon lime juice, plus lime wedges for serving

Steamed white or brown rice, for serving


Step 1 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.

Step 2 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.

Step 3 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.

Step 4 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.