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Light, cozy, and bursting with flavor — perfect for any night of the week.
"This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal." Read more and see all the ingredients and steps at New York Times Cooking.
Photo Credit: Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
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