Thai coconut soup with turkey meatballs

• coriander½

  stems chopped, leaves reserved

• garlic clove↗1
• turkey mince↗250g g
• fish sauce↗1 tbsp tbsp
• Thai tom yum or Thai red curry paste↗2 tbsp tbsp
• can low-fat coconut milk↗400ml ml
• chicken or vegetable stock↗500ml ml
• zest and juice 2 limes
• pack stir-fry vegetable300g g
• pack cooked egg or rice noodle↗200g g

Step-by-step instructions

1. 1

   Put the coriander stems and garlic in a food processor, pulse until finely chopped, add the turkey and 1 tsp of the fish sauce, and blend again. Roll into meatballs about 3cm in diameter.

2. 2

   In a saucepan, heat the tom yum or curry paste with a splash of water for 2-3 mins. Pour in the coconut milk, stock, lime zest and juice, and remaining fish sauce. Bring to a simmer, add the meatballs and cook for 3 mins. Add the vegetables and cook for 5 mins more, or until the meatballs are cooked through.

3. 3

   Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.