This soup features our Northern Thai Style Sai Ua Sausage that is flavored with lemon grass, galangal, turmeric, kafir lime, red curry paste and other spices. The meatballs are browned, then simmered in a fragrant coconut milk broth. Cilantro and fish sauce combined with chicken broth and coconut milk create a fragrant, savory broth. A generous garnish of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch.

Serves 6-8 (We make this soup for more than 4 because it’s great a second time later in the week!)


  • 1 (4-inch) piece fresh ginger, peeled
  • 6 garlic cloves, peeled
  • 1 egg
  • 2 lb Foris Meats' Northern Thai Style Sai Ua Sausage
  • 1/2 cup dry breadcrumbs or Panko
  • 1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
  • 3 tbsp fish sauce
  • Kosher salt
  • 2 tbsp tablespoons vegetable or coconut oil, plus more as needed
  • 4 cup chicken broth
  • 1 (14-ounce) can coconut milk (full-fat or lite)
  • 1/2 tsp granulated sugar
  • 5 oz baby spinach (or Baby Bok Choy if available)
  • 1 tbsp lime juice, plus lime wedges for serving


  • 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 bowl and set the rest aside. In a large bowl, beat the egg. Add the Sai Ua sausage, ½ cup Panko or breadcrumbs, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
  • 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.
  • Once all the meatballs are browned and out of the pot, wipe it out and add a bit more oil 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 Cover and simmer until the flavors come together and the meatballs are cooked through, 8 to 10 minutes.
  • Remove from heat and stir in the spinach and lime juice. Serve in soup bowls with lime wedges.