THAI COCONUT SOUP WITH TURKEY MEATBALLS

Thai coconut soup with turkey meatballs image

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

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 537 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 2.9 milligram of sodium