Enough to make two lasagnes: the big le creuset heritage baking dish and the square one

heavily altered from: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

New: Apr 2025

 Ingredients

Yield:

4 to 6 servings

1(4-inch) piece fresh ginger, peeled

6garlic cloves, peeled

1jalapeño

2pounds ground chicken

1large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving

3tablespoons fish sauce

Kosher salt

2tablespoons vegetable or coconut oil, plus more as needed

2cups chicken broth

1(14-ounce) can full-fat coconut milk

½teaspoon granulated sugar

5ounces baby spinach

1tablespoon lime juice, plus lime wedges for serving

Steamed white or brown rice, for serving

Step 1

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

Step 2

Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or 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 oil as needed.

Step 3

Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

Step 4

Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

originally from: https://cooking-nytimes-com.translate.goog/recipes/1020631-thai-inspired-chicken-meatball-soup?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp&_x_tr_hist=true