If you asked me what my current hyperfixation meal is, this is it. Seriously, we’ve had it for dinner 3 times in the past few weeks and it’s still just as delicious as ever. This meal comes together in about 30 minutes yet tastes like the flavors have been melding for hours. Also, you can swap out the spinach or squash with whatever vegetables you have in your refrigerator (mushrooms are great in it), making this soup extremely versatile. Let us know what you think if you make it!

Recipe adapted from the New York Times.

Ingredients:

• 4-inch chunk of fresh ginger, peeled
• 6 garlic cloves, peeled
• 1 jalapeño
• 2 pounds ground chicken or turkey
• 1 large bunch cilantro, leaves and stems finely chopped
• 3 tbs fish sauce
• 2-4 tablespoons coconut oil
• 2 cups chicken broth
• 1(14-ounce) can full-fat coconut milk
• 1/2 kabocha squash, cubed (optional)
• One bunch of spinach
• 1 tbs lime juice
• Steamed rice to serve with it

Method:

1. Grate the ginger, garlic and jalapeño or finely dice them. Put half in a large bowl and set the rest aside. To the bowl, add the chicken, cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Mix until combined.
2. Form 2-inch balls. In a large pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding more oil to the pot between batches if needed.
3. Once all the meatballs are browned and out of the pot, reduce the heat to medium, add the reserved ginger mixture and sauté for about a minute. Add the chicken broth, coconut milk, the remaining 1 tablespoon fish sauce, and squash and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the meatballs are cooked through, 5-8 minutes.
4. Remove from heat, and stir in the spinach and lime juice. Scoop rice into a bowl then top with meatballs, broth and an extra squeeze of lime. Slurp up every last drop!