Consider this a roadmap to a flavorful broth and then vary your add-ins based on what you have. The essentials are coconut milk, a broth of any kind, some sort of allium (garlic, onions, scallions, etc.) and ginger. The protein, vegetables and starch are all flexible. For instance, leave out the meatballs and/or chickpeas entirely, or use in cubed tofu instead. Substitute cabbage or spinach for kale, or sugar snap peas for the broccoli. Serve this ladled over a bed of rice instead of rice noodles. Any way you make it, you’ll be in for a fragrant, cozy meal.
Meatball Ingredients
- 1 lb ground chicken
- 2 fat garlic cloves, minced
- 2 inch piece ginger, minced (2 heaping tsp)
- 2 tsp maple syrup
- 2 tsp soy sauce
- 1/2 cup panko breadcrumbs
- 1 egg
- 1 very scant tsp salt
- 4 scallions, thinly sliced
- 1/2 cup finely chopped cilantro, leaves and soft stems
- Big pinch red pepper flakes, or minced jalapeños (to taste)
- Zest of 1 lime
- Freshly ground black pepper to taste
Soup Ingredients
- 1 tbsp neutral oil like vegetable, canola, grapeseed, etc.
- 2 fat garlic cloves, minced
- 2 inch piece ginger, minced (2 heaping tsp)
- 4 scallions, thinly sliced on the bias (tops reserved for serving, white bottoms saved for cooking)
- 4 cups chicken or vegetable stock
- 1 can coconut milk (~14-16 oz)
- 2 cups chickpeas, drained
- Pinch red pepper flakes (to taste)
- 1 tsp sugar
- 1 tbsp fish sauce or soy sauce
- 1 bunch broccoli, broken into bite size florets
- 2 huge handfuls greens like kale or 4 of spinach
- Cooked rice noodles or brown rice, cooked according to package directions
- Handfuls of fresh cilantro, mint and basil
- Lime wedges
Method
Make the meatballs: Combine all the meatball ingredients in a medium bowl until combined. Fry up a small tester patty to ensure the seasoning is to your taste. Adjust accordingly.
Cook the meatballs: Preheat the oven to 425 and line a sheet tray with parchment paper. Roll into 16-18 small meatballs (~2 in diameter). Bake for 15 minutes until cooked through and lightly caramelized.
Meanwhile…
Make the broth: Heat the oil in a large soup pot over medium heat. Add the scallions, garlic and ginger and saute for ~2-3 minutes until fragrant. Add the chicken stock and coconut milk, chickpeas, red pepper flakes, sugar, soy sauce/fish sauce and salt to taste. Note, the amount of salt needed will depend on the saltiness of your stock. Bring to boil, turn down the heat, then simmer on low for 15 minutes.
Taste the broth again and correct seasoning. Add the meatballs, broccoli florets and greens and simmer for another 5 minutes. If you are serving both vegetarians and meat eaters, leave the meatballs to the side for those who want them.
To serve, place a generous nest of rice noodles or base of rice into the bottom of each bowl. Ladle the broth, vegetables and meatballs over the top. Allow each person to top their own soup with fresh herbs, lime juice and additional red pepper flakes.
Serves 4-6 people