Thai coconut soup with turkey meatballs
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Thai coconut soup with turkey meatballs

By Jennifer Joyce

Lean and thrifty, turkey mince makes a great substitute for chicken in this spicy Asian noodle soup

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 537
  • fat 29g
  • saturates 15g
  • carbs 27g
  • sugars 9g
  • fibre 3g
  • protein 43g
  • salt 2.9g

Ingredients

  • ½ small pack coriander, stems chopped, leaves reserved
  • 1 garlic clove
  • 250g turkey mince
  • 1 tbsp fish sauce
  • 2 tbsp Thai tom yum or Thai red curry paste
  • 400ml can low-fat coconut milk
  • 500ml chicken or vegetable stock
  • zest and juice 2 limes
  • 300g pack stir-fry vegetables
  • 200g pack cooked egg or rice noodles

Method

  1. Put the coriander stems and garlic in a food processor, pulse until finely chopped, add the turkey and 1 tsp of the fish sauce, and blend again. Roll into meatballs about 3cm in diameter.

  2. In a saucepan, heat the tom yum or curry paste with a splash of water for 2-3 mins. Pour in the coconut milk, stock, lime zest and juice, and remaining fish sauce. Bring to a simmer, add the meatballs and cook for 3 mins. Add the vegetables and cook for 5 mins more, or until the meatballs are cooked through.

  3. Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.

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