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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with

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A star rating of 4.3 out of 5.25 ratings
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