Thai coconut soup with turkey meatballs

Meatballs recipe for 2 people, takes only 15 mins; recipe has coriander, garlic clove, turkey mince, fish sauce, thai red curry paste, coconut milk, vegetable stock, lime, vegetable and rice noodle.

Thai coconut soup with turkey meatballs

Thai coconut soup with turkey meatballs

Recipe by Chef Soomro Course: Meatballs


Prep time

10 mins


  • 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


  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.
  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.
  3. Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.