Tom Kha Gai Inspired Meatball Soup

A friend introduced us to this recipe for Tom Kha Gai (a coconut and chicken soup that hits every tastebud with notes of sweet, sour, and heat) from New York Times Cooking, and we knew right away it would be perfect with some MisoHeat. With a few other adjustments, this dish has become a favorite that we love sharing with friends. It freezes, too!
Tom Kha Gai Inspired Meatball Soup
4 inch piece of fresh ginger
6 garlic cloves
2 lbs ground turkey or chicken
1 large bunch of cilantro, stems and leaves finely chopped (leave some whole for garnish)
3 Tbsp fish sauce
Kosher salt
2 Tbsp coconut oil (more if needed)
4 cups chicken broth
2 14 oz cans coconut milk
1 tsp lemongrass
1 tsp sugar
1 Tbsp MisoHeat
8 oz baby spinach
1 tablespoon lime juice
White or brown rice for serving
1. Finely chop or grate the fresh ginger and garlic, putting half in a large mixing bowl and reserving half for the broth. Chop the stems and leaves of the cilantro.
2. In the large bowl with the ginger and garlic, add the ground turkey, chopped cilantro, 1 tablespoon of fish sauce and 1 teaspoon of salt. Mix with a spoon or your hands to combine. Roll out 1-1.5 inch meatballs onto a plate or sheet pan.
3. In a large Dutch oven or a pot, melt the oil over medium heat. Add the meatballs to the pot in a single layer, working in batches. Brown the meatballs on both sides - no need to be fully cooked. Once browned, put aside on a plate and repeat until all meatballs are done.
4. If there is burned residue on the pot, wipe out the oil and then replace it with more oil. Saute the other half of the ginger and garlic for 1-2 minutes, until fragrant.
5. Add the chicken broth, coconut milk, lemongrass, 2 tablespoons of fish sauce, sugar, lime juice and MisoHeat and bring to a simmer. Adjust to taste (sometimes we add a dash of soy sauce, up the MisoHeat, a little pepper or extra roasted garlic). Add the meatballs and any juices from the plate.
6. Let the soup simmer for 5-8 minutes, ensuring the meatballs have cooked through. A few minutes before you’re ready to serve, add in the spinach and stir.
7. Serve with rice, fresh cilantro, and a lime wedge

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