- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 537
- Fat Content: 29g
- Saturated Fat Content: 15g
- Carbohydrate Content: 27g
- Sugar Content: 9g
- Fiber Content: 3g
- Protein Content: 43g
- Sodium Content: 2.9g
Thai coconut soup with turkey meatballs
Ingredients
- coriander - 1/2 small pack coriander, stems chopped, leaves reserved
- garlic-clove - 1 garlic clove
- turkey-mince - 250g turkey mince
- fish-sauce - 1 tbsp fish sauce
- thai-red-curry-paste - 2 tbsp Thai tom yum or Thai red curry paste
- coconut-milk - 400ml can low-fat coconut milk
- vegetable-stock - 500ml chicken or vegetable stock
- lime - zest and juice 2 limes
- vegetable - 300g pack stir-fry vegetable
- 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.
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.
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