• NYT Most Requested - 33

    From Dave Drum@1:396/45 to All on Sat Oct 12 17:06:52 2024
    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

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