Description
Anti-Inflammatory Thai Chicken Meatball Soup with coconut milk and shiitake mushrooms. Easy, gluten-free, and perfect for meal prep.
Ingredients
Units
Scale
- 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
- salt & pepper
- 2 tablespoons neutral oil
- 2 cups chicken bone broth (homemade or purchased)
- 14-ounce can full-fat coconut milk
- 1/2 teaspoon granulated sugar or monkfruit substitute
- 5 ounces baby spinach
- 6 ounces shitake or baby bella mushrooms, sliced
- 1 tablespoon lime juice, plus lime wedges for serving
- cooked white or brown rice, for serving
Instructions
- Using the small holes of a box grater, or a food processor, 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).
- Cook the meatballs on a parchment or foil lined cookie sheet in a 375 degree oven for 15 – 20 minutes.
- OR cook them 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 the mushrooms and sauté until fragrant, about 3 minutes.
- Add the chicken broth, coconut milk, sugar (or monkfruit substitute) 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.
- To serve, divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
Notes
- I doubled the recipe and cooked the meatballs in the oven. See video.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: recipe
- Method: stovetop
- Cuisine: Thai