Thai chicken meatball stew

Summer comfort food.

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• Difficulty: medium

• Time: 45 minutes prep, 30 minutes oven

• Recommended pairings: white brown, or cauliflower rice

• If you like this, try... Dakjjim

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Soup and meatballs are both great comfort foods, but neither are very suited for warm weather. This Thai-curry inspired stew was a huge hit with my family on a warm night. It has just the right amount of spice and fantastic flavor. The meatballs are baked to avoid a mess in the soup. Feel free to add more or less chicken broth, depending on how soup-based you want the meal to be. If you don't want to pair this dish with rice, you could use any kind of noodles. Have everyone serve themselves, and sit down together.

Ingredients

1 (4-inch) piece fresh ginger, peeled

8-9 garlic cloves, peeled

1 tsp red chili flakes, plus more for table

2 pounds ground chicken

1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving

3 tbsp fish sauce

Kosher salt

2 tsp olive oil

3 cups chicken broth

1 (14-ounce) can full-fat or reduced-fat coconut milk

1 tsp green Thai curry paste

2 green onions, chopped

6 ounces baby spinach

1 tbsp lime juice (juice from half lime), plus lime wedges for serving

Steamed white, brown, or cauliflower rice

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First...

Preheat oven to 425.

Using the small holes of a box grater, a Microplane, or food processor, grate the ginger and garlic (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 don't overmix.

Then...

Use your hands or an ice cream scoop to form 2-inch meatballs, about 20 meatballs.

Place on foil-lined pan. Bake for 20 minutes.

Then...

Heat large pot or skillet. Add 2 tsp of oil.

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 fat from the pan, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

Finally...

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.