Thai Meatball Soup

Ingredients

• Rice
• 1 6-inch ginger, peeled and finely chopped
• 10 garlic cloves, peeled and finely chopped
• 1 jalapeño, peeled and finely chopped
• 3 pounds ground chicken
• 1 big bunch cilantro, finely chopped
• 4+ tbs fish sauce
• Salt
• Vegetable oil
• 2 cups chicken broth
• 1 14-ounce can coconut milk
• 1/2 tsp sugar
• Lots of spinach
• Juice and wedges from 2 limes

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Instructions

1. Cook rice.
2. Chop the ginger, garlic, and jalapeño. Set 1/3 aside.
3. Mix the other 2/3 with the chicken, 3 tbs fish sauce, and 1 tsp salt. Form 2-inch meatballs. Cook in hot oil in a pan until brown on all sides. Transfer to a paper towel on a plate.
4. Meanwhile, heat oil in a large pot and cook up the rest of the ginger mixture. Add the broth, coconut milk, fish sauce, and sugar. Simmer. Season as you go.
5. When the meatballs are done add the spinach to the soup and let it wilt. Add the lime juice and meatballs at the end.
6. Serve over rice with lime wedges.