Add the cubed chicken to a food processor and pulse until finely chopped. Add to a mixing bowl along with the cooled shallots, cilantro, salt & pepper and bread crumbs. Using the edge of a spoon, cut into the mixture to blend well. Add the egg, repeat and mix well. Place in refrigerator until ready to use.  

Soup Base

Add the butter to a skillet with tall sides (or a medium sized soup pot) 

and heat over medium temperature. Add the onions and season with some salt. Cook until onions start to caramelize. Add the tomatoes and cook until juices are reduced. Add 2 more tablespoons of butter to the pan. Stir in the curry, ginger, coriander, garlic and cook for 30 seconds. Add the chicken stock and cauliflower, reduce heat to med-low and simmer until stock becomes flavorful. About 15-20 minutes. Using a melon scoop and butter knife, start dropping the meatballs into the soup. Once meatballs are incorporated, simmer 4-5 minutes and then season with salt & black pepper to-taste. Slice the Serrano pepper in half lengthwise and place sliced side down into a small pan with some butter. Heat over medium-high temperature and sear the pepper. Right before serving hot soup, stir in some of the rice, sprinkle freshly chopped cilantro over the top and arrange the two seared pepper halves in the center. For heat, stir the Serrano peppers into the soup.