- Cook Time: 10 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 537
- Carbohydrate Content: 27g
- Fat Content: 29g
- Fiber Content: 3g
- Protein Content: 43g
- Saturated Fat Content: 15g
- Sodium Content: 2.9g
- Sugar Content: 9g
Thai coconut soup with turkey meatballs Recipe
Thai coconut soup with turkey meatballs is a Meatballs recipe for 2 people, takes only 15 mins; recipe has coriander, garlic clove and turkey mince.
Ingredients
- Coriander - 1/2 small pack coriander, stems chopped, leaves reserved
- Garlic Clove - 1 garlic clove
- Vegetable Stock - 500ml chicken or vegetable stock
- Lime - zest and juice 2 limes
- Vegetable - 300g pack stir-fry vegetable
- Fish Sauce - 1 tbsp fish sauce
- Coconut Milk - 400ml can low-fat coconut milk
- Thai Red Curry Paste - 2 tbsp Thai tom yum or Thai red curry paste
- Turkey Mince - 250g turkey mince
- Rice Noodle - 200g pack cooked egg or rice noodle
Instructions
- 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.
