TasteToronto | Thai-Inspired Chicken Meatball Soup with Cannellini Beans

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Thai-Inspired Chicken Meatball Soup with Cannellini Beans

Easy

Thai-Inspired Chicken Meatball Soup with Cannellini Beans

Nadia Boachie

Nadia Boachie

Thai-Inspired Chicken Meatball Soup with Cannellini Beans

Method

Thai-Inspired Chicken Meatball Soup with Cannellini Beans 4 Steps

  • 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 Sriracha and cannellini beans.  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.

Tags:

Toronto Recipes

Cooking At Home

Thai-Inspired Chicken Meatball Soup with Cannellini Beans

Easy

Thai-Inspired Chicken Meatball Soup with Cannellini Beans

Nadia Boachie

Nadia Boachie

Thai-Inspired Chicken Meatball Soup with Cannellini Beans

Yields:

Serves 4

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 31 mins

5.0

Rate This Recipe

Thai

Soups

Ingredients

Thai-Inspired Chicken Meatball Soup with Cannellini Beans

  • 1 (4-inch) piece fresh ginger, peeled

  • 6 garlic cloves, peeled

  • 1 jalapeño

  • 2 lb 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

  • 1/2 teaspoon granulated sugar

  • 5 oz. baby spinach

  • 1 1/2 tablespoons Sriracha

  • 1 can (15.5 oz.) of cannellini beans (white kidney beans)

  • 1 tablespoon lime juice, plus lime wedges for serving (optional)

  • Red chilli, to serve (optional)

  • Cilantro, for garnish (optional)

  • Steamed white or brown rice, for serving

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Method

Thai-Inspired Chicken Meatball Soup with Cannellini Beans 4 Steps

  • 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 Sriracha and cannellini beans.  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.

Tags:

Toronto Recipes

Cooking At Home

Thai-Inspired Chicken Meatball Soup with Cannellini Beans