Thai-Inspired Chicken Meatball Soup

cooking.nytimes.com

veenie

1 (4-inch) piece fresh ginger, peeled

6 garlic cloves, peeled

1 jalapeño (more)

2 pounds ground chicken

1 egg

½ cup Panko

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

1 tablespoon lime juice, plus lime wedges for serving

Steamed white or brown rice, for serving

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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