Thai coconut soup with turkey meatballs

Thai coconut soup with turkey meatballs

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(7 ratings)


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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level



Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 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

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  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.

Recipe from Good Food magazine, November 2013

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Jenneil1's picture
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Delicious! Used full fat coconut milk and added a chilli for a bit of heat. Would serve 4 as a starter or 3 as a main meal. Yum.

pollyhibb's picture
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Yumm! This was a great easy dinner and really tasty. After reading other comments, I took it easy on the lime just to make sure it didn't split the soup, so I keep the heat low, added the juice and zest from one lime slowly and stirred, then added a bit more to my taste. I also added a bit more red curry paste and fish sauce and also added a small bit of palm sugar to balance it all out. I also added a chopped red chilli, as I like a bit of heat.

Don't use low fat coconut milk, it just doesn't taste the same and your actually removing the good stuff that coconut milk contains. Over all a winner in this house!

rosievimes's picture
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Made this recipe for dinner last night and it turned out perfectly. Full of Thai warmth and flavour. Used Red Thai Curry Paste which worked really well, and didn't experience any problems with curdling or splitting with the reduced fat coconut milk. Really quick and easy to make, will certainly be doing it again. It does make a little too much for 2, but I've kept the left overs for my lunch today. Highly recommend it!

yoga-and-spice's picture
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I tried this recipe using Tom Yam Paste and it turned out really sour and otherwise bland! Perhaps Thai red curry might have been a better option - I think I'll give this another go at some point.

igrovenstein's picture

Delicious and easy!

kipperelli's picture

Really tasty and filling. I made it a second time with wontons instead of meatballs also nice

laonie's picture
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Very nice. I always use full fat coconut milk (because the processes and 'bulking' additives used to turn coconut milk into a faux low fat product destroy all its health benefits) and I added sesame oil, a dash of soy, extra coriander leaf, finely sliced red chilli, Asian mushrooms and bean shoots to the broth. I used only one lime and I had no problems with splitting.

drfabio's picture

I was dubious when I saw the recipe called for low-fat coconut milk and lime juice; I decided to trust it but I should have followed my instincts! It curdled straight away. I've given it two stars though because the meatballs were very tasty - I'm using the other half of the mix for burgers tonight!

ncsanddancer's picture

Really easy and delicious soup. Way to much for two people though.

Bigspottedcat's picture

My sauce split straight away. Followed the recipe to the letter. Perhaps too much lime? I don't know but I need a more detailed recipe.