Thai Inspired Chicken Meatball Soup
Ingredients
The meatballs
-
2
lb
ground chicken
-
3
tbsp
fresh ginger, grated
-
5
cloves
garlic, minced
-
½
large bunch
cilantro, chopped
-
4
small
scallions, chopped
-
3
tbsp
soy sauce
The soup base
-
4
tbsp
avocado or olive oil
-
½
medium
yellow onion, diced
-
8
oz
shiitake mushrooms
-
7
cups
chicken broth
-
2
15 oz cans
coconut milk
-
2
tbsp
honey
-
1
medium
lime, juiced
-
6
oz
fresh spinach
-
1
pinch
salt
The noodles
Instructions
- Cook the rice noodles according to the package instructions, then drain and rinse with cold water.
- In a large bowl, combine ground chicken, ginger, 5 cloves of minced garlic, cilantro, scallions, and soy sauce, then form into 20 meatballs.
- Heat a Dutch oven over medium-high heat and add 2 tablespoons of oil. Brown the meatballs for 4 minutes on each side, then transfer to a plate.
- Scrape any brown bits from the pot, then wipe it clean.
- Add the remaining oil to the pot, then sauté onion, mushrooms, a pinch of salt, and garlic for 2-3 minutes until softened.
- Add chicken broth, coconut milk, remaining soy sauce, and honey to the pot and bring to a simmer.
- Once simmering, add the cooked noodles and meatballs to the broth and simmer for 10 minutes.
- Turn off the heat and stir in lime juice and spinach. Let sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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