Sopa de albóndigas de pollo de inspiración tailandesa

Ingredientes

• 1 lb ground chicken
• 2 medium scallions (finely chopped)
• 2 tablespoons cilantro (chopped)
• 3 cloves garlic (minced)
• 1 inch piece of ginger (grated)
• 2 tablespoons soy sauce (divided)
• 1 tablespoon cooking oil
• 2 large shallots (thinly sliced)
• 6 ounces shiitake mushrooms (sliced)
• 3 tablespoons Thai red curry paste
• 15 ounce can full fat, unsweetened coconut milk
• 4 cups chicken stock
• 5 ounces baby spinach
• Juice from 1 lime
• Cooked rice noodles or jasmine rice for serving (see tip below)

Preparación

1. 1

   Preheat oven: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

2. 2

   Mix meatballs: In a mixing bowl, combine ground chicken, scallions, cilantro, garlic, ginger, and 1 tablespoon of soy sauce.

3. 3

   Bake meatballs: With oiled hands, form the mixture into 1 ½ inch balls and place on the prepared baking sheet. Bake for 15 minutes or until just cooked through. They will finish cooking in the broth so it’s ok if they are still a little pink in the middle.

4. 4

   Saute shallots: To make the soup, heat a large pot over medium heat. Add the oil. When shimmering, add the shallots and sauté for 3-4 minutes or until translucent. Add the mushrooms and cook for another 2-3 minutes, until softened.

5. 5

   Simmer soup: Stir in the red curry paste. Cook until fragrant, about 1 minute. Add the coconut milk, chicken broth, and remaining 1 tablespoon of soy sauce. Place the baked meatballs in the pot and bring them to a bare simmer. Reduce the heat and continue simmering for 5-10 minutes or until the meatballs are cooked through.

6. 6

   Serve: Stir in the spinach and lime juice. Taste for salt and add more if needed. Serve warm with cooked rice noodles or jasmine rice.