Thai turkey hot and sour soup
For the turkey balls:
- 500g (1lb) minced turkey
- 2 level tbsp Thai green curry paste
- Pinch of salt
For the soup
- 2 fish stock cubes
- 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
Woman's Weekly cookery editor Sue McMahon says: If you can’t find pak choi, then add a handful of shredded stir-fry vegetables to the soup.
- 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.
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Nutritional information per portion
- Calories 191(kcal)
- Fat 3.0g
- Saturates 0.5g
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.