Thai coconut soup with turkey meatballs
POULTRY MAIN DISH RECIPES
Lean and frugal, turkey mince makes an extraordinary substitute for chicken in this fiery Asian noodle soup
Cooking Ingredients
- ½ little pack coriander, stems slashed, leaves saved
- 1 garlic clove
- 250g turkey mince
- 1 tbsp fish sauce
- 2 tbsp Thai tom yum or Thai red curry glue
- 400ml can low-fat coconut milk
- 500ml chicken or vegetable stock
- zing and juice 2 limes
- 300g pack pan sear vegetable
- 200g pack cooked egg or rice noodle
Cooking Direction
Strategy
Stage 1
Put the coriander stems and garlic in a food processor, beat until finely cleaved, add the turkey and 1 tsp of the fish sauce, and mix once more. Roll into meatballs around 3cm in width.
Stage 2
In a pot, heat the tom yum or curry glue with a sprinkle of water for 2-3 mins. Pour in the coconut milk, stock, lime zing and squeeze, and remaining fish sauce. Bring to a stew, add the meatballs and cook for 3 mins. Add the vegetables and cook for 5 mins more, or until the meatballs are cooked through.
Stage 3
Add the noodles to warm through not long prior to serving. Season, fill 2 dishes and top with coriander leaves.