Thai turkey hot and sour soup recipe

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  • Dairy-free
  • Healthy
  • Low-fat





Nutrition per portion

Calories 191 kCal 10%
Fat 3g 4%
  -  Saturates 0.5g 3%

Healthy, warming filling and packed with tangy Thai flavours, this hot and sour turkey soup is a real crowd-pleaser.


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  • 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


  • 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.

Top tip for making Thai turkey hot and sour soup

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.

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