Subj : NYT Most Requested - 33
To   : All
From : Dave Drum
Date : Sat Oct 12 2024 05:03 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Thai-Inspired Chicken Meatball Soup
Categories: Poultry, Chilies, Herbs, Citrus, Rice
     Yield: 5 Servings

     1    (4") piece fresh ginger;
          Peeled
     6 cl Garlic; peeled
     1    Jalapeño
     2 lb Ground chicken
     1 lg Bunch cilantro; leaves &
          - stems fine chopped, a few
          - whole leaves reserved for
          - serving
     3 tb Fish sauce
          Salt
     2 tb Oil; more as needed
     2 c  Chicken broth
    14 oz Can full-fat coconut milk
   1/2 ts Granulated sugar
     5 oz Baby spinach
     1 tb Lime juice; + lime wedges
          - for serving
          Steamed white or brown rice;
          - for serving

 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.

 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.

 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.

 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.

 By Ali Slagle

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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