Healthy, warming filling and packed with tangy Thai flavours, this hot and sour turkey soup is a real crowd-pleaser.
For the turkey balls:
- 500g (1lb) minced turkey
- 2 level tbsp Thai green curry paste
- Pinch of salt
- 2 fish stock cubes
For the sauce:
- 6tbsp rice vinegar
- 2tbsp soy sauce
- 2 level tbsp demerara sugar
- 5cm (2in) piece root ginger, peeled and thinly sliced
- 1-2 red chillies, deseeded and sliced
- 1 stalk lemongrass, halvedand crushed
- 3-4 lime leaves, or 1tbsp crushed leaves
- 1-2 medium pak choi, finely sliced
- To make the turkey balls: Mix together the turkey, curry paste and a little salt. Divide the mixture into 16-20 and shape each portion into a small ball. Keep the balls chilled while preparing the soup.
- To make the soup: Pour 1 litre (1¾ pints) water into a saucepan and add the remaining ingredients, except the pak choi. Bring the mixture to the boil, then cover the pan, reduce the heat and simmer for about 5 mins.
- Add the turkey balls to the pan, cover the pan and simmer them for 8-10mins or until they are cooked through. Add the pak choi to the pan and simmer, with the pan uncovered, for 1-2 mins. Taste the soup and add salt if necessary and then serve immediately.
Note: The cold soup can be packed into a suitable container and frozen for up to 1 month. Allow the soup to defrost before reheating it thoroughly. The pak choi won’t be such a bright green when the soup has been frozen.
There are more unmissable recipes in this week’s Woman’s Weekly, on sale every Wednesday,only 82p! Subscribe today to Woman’s Weekly and get 28%off!
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.