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Thai coconut soup with turkey meatballs

Thai coconut soup with turkey meatballs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal537
fat29g
saturates15g
carbs27g
sugars9g
fibre3g
protein43g
salt2.9g
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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 vegetable
  • 200g pack cooked egg or rice noodle

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.

Goes well with

Recipe from Good Food magazine, November 2013

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Overall rating

A star rating of 4.3 out of 5.25 ratings
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