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


    1. 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.
    1. 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.
    1. 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.

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Nutritional information per portion

fat 3.0g saturates 0.5g calories 191(kcal)

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.