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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Ginger and Turmeric Soup with Cilantro Chicken Meatballs

Ginger and Turmeric Soup with Cilantro Chicken Meatballs

This Restorative Ginger and Turmeric Soup with Cilantro Chicken Meatballs is a feel-good, flavorful, healthy soup you'll crave.

Recipe tweaked from this Restorative Ginger and Turmeric Noodle Soup from Hetty McKinnon and Food & Wine.

Ingredients: 

For the Ginger and Turmeric Curry Paste
2 medium garlic cloves, roughly chopped
4 medium shallots, roughly sliced
1 3-inch piece fresh ginger, peeled and roughly sliced 
2 serrano chiles, stems removed, roughly sliced
2 teaspoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground coriander
3 tablespoons coconut oil

For the Soup
1 tablespoon olive oil
4 cups vegetable stock 
1 13.5-ounce can coconut milk
1 ½ teaspoons kosher salt
1 bunch Swiss Chard, stems removed, roughly chopped

For the Chicken Meatballs
1 pound ground chicken breast
¼ cup minced cilantro
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

Garnish
2 scallions, finely chopped
1 cup fresh cilantro leaves

Recipe directions: 

Make the ginger and turmeric curry paste: Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add the coconut oil and pulse until the ingredients form a smooth paste. Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.

Make the chicken meatballs: In a small bowl using your hands, gently mix the chicken, cilantro, salt, and pepper. Form golf ball-sized meatballs (you will have about 10), and set aside in the bowl.

Make the soup: Heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add ½ cup turmeric and ginger curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Gently drop the chicken meatballs into the soup, and simmer about 20 minutes. Season broth with salt and pepper. Turn off the heat and stir in the swiss chard. To serve, top with scallions and cilantro, and squeeze a little lime over top.

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