Thai turkey hot and sour soup recipe

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

Thai turkey hot and sour soup recipe
(Image credit: Getty Images)
  • healthy
  • Low-fat
  • healthy
Serves4
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Cost RangeNot
Nutrition Per PortionRDA
Calories191 Kcal10%
Fat3 g4%
Saturated Fat0.5 g3%

Whip up this warming Thai soup in just 25 minutes with this tried and tested recipe.

If you're looking for soup with a difference this is it - tender turkey meatballs served in a flavoursome broth infused with soy sauce, ginger, lemon grass, chillies, and more. It's a real treat for the taste buds. 

Ingredients

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
  • 5cm (2in) piece root ginger, peeled and thinly sliced
  • 1-2 red chillies, deseeded and sliced
  • 1 stalk lemongrass, halved and crushed
  • 3-4 lime leaves, or 1tbsp crushed leaves
  • 1-2 medium pak choi, finely sliced

WEIGHT CONVERTER

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Method

  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.
  2. 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.
  3. 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 tips for making Thai turkey hot and sour soup

If you can’t find pak choi, then add a handful of shredded stir-fry vegetables to the soup.