Thai coconut soup with turkey meatballs
Lean and thrifty, turkey mince makes a great substitute for chicken in this spicy Asian noodle soup
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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
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.
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.
Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.
