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.