Thai coconut soup with turkey meatballs

Lean and thrifty, turkey mince makes a great substitute for chicken in this spicy Asian noodle soup.

SERVES 2 PREP 10 mins COOK 15 mins EASY

1/2 small pack coriander, stems chopped, leaves reserved to serve 1 garlic clove

250g turkey mince

1 tbsp fish sauce

2 tbsp Thai tom yum or red curry paste

400ml can low-fat coconut milk 500ml chicken or veg stock

2 limes, zested and juiced

300g pack stir-fry vegetables 200g pack cooked egg or rice noodles

1 Pulse the coriander stems and garlic in a food processor until finely chopped, then add the turkey mince and 1 tsp fish sauce and blend again. Roll the mixture into meatballs about 3cm in diameter. 2 In a saucepan, heat the tom yum or curry paste with some water for 2-3 mins. Add the coconut milk, stock, lime zest and juice and remaining fish sauce, and bring to a simmer. Add the meatballs and cook for 3 mins, then stir in the veg 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 two bowls and top with the coriander leaves.

GOOD TO KNOW 2 of 5-a-day

PER SERVING 537 kcals • fat 29g • saturates 15g • carbs 27g • sugars 9g • fibre 3g • protein 43g • salt 2.9g