Thai Inspired Chicken Meatball Soup

 It's not a pretty dish, but holy smokes is it good. Baking the meatballs in the oven instead of pan-frying makes this easy to throw together.

Adapted from NYT

2 lbs ground chicken, preferably dark meat
1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeño, halved lengthwise and de-seeded
1 large bunch cilantro, leaves and stems finely chopped
3 tbsp fish sauce (Red Boat)
2 tsp kosher salt
1 tbsp olive oil or coconut oil
2 cups chicken broth
1 can coconut milk (or 2 Aroy-D boxes)
1/2 tsp sugar or coconut sugar
1 tbsp lime juice
steamed white or brown rice, for serving

1. Preheat oven to 500°F. Line a baking sheet with parchment.

2. 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 tbsp fish sauce and 2 tsp kosher salt. Use your hands or a fork to fully combine but do not overmix.

3. Using a 1-tbsp cookie scoop, form the meatballs and place them on the baking sheet. They will need to fit pretty close together.

4. Bake meatballs for 15 minutes, until cooked through and slightly browned on top.

5. While the meatballs are in the oven, add the oil to a large dutch oven and over medium heat sauté the reserved ginger mixture until fragrant, about 1 minute. 

6. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs to the pot and simmer until the flavors come together, about 5 to 8 minutes.

7. Remove from heat, and stir in the lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.