Thai Chicken Meatball Soup
2 tbsp vegetable oil
2lb ground chicken
3 tbsp fresh ginger, grated
8 cloves garlic, minced (divided)
1/2 large bunch cilantro, chopped small
4 scallions, chopped small
3 tbsp soy sauce
1/2 yellow onion, diced small
8oz shiitake mushrooms
pinch of salt
7 cups chicken broth
2 15oz cans coconut milk
2 tbsp red curry paste
2 tbsp honey
Juice of one lime
Instructions:
In a large bowl, mix together ground chicken, ginger, 5 cloves of minced garlic, cilantro, scallions, and 2 tbsp soy sauce. Roll into 20 meatballs. Set aside.
Heat pot over medium high heat and add 2 tbsp oil. Then add onion, mushrooms, pinch of salt, and garlic. Let cook 2-3 minutes until mushrooms have softened.
Add in chicken broth, coconut milk, remaining 1 tbsp soy sauce and honey. Bring to simmer. Once simmering, add meatballs to broth. Bring to a boil. Then simmer for 15 minutes.
Turn off heat and stir in the juice of one lime. Top with cilantro and scallions if desired!