Ingredients Jump to Instructions ↓

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  2. 4 For the turkey balls:

  3. 500g (1lb) minced turkey

  4. 2 level tbsp Thai green curry paste Pinch of salt For the soup

  5. 2 fish stock cubes

  6. 6tbsp rice vinegar

  7. 2tbsp soy sauce

  8. 2 level tbsp demerara sugar

  9. 5cm (2in) piece root ginger, peeled and thinly sliced

  10. 1-2 red chillies, deseeded and sliced

  11. 1 stalk lemongrass, halvedand crushed

  12. 3-4 lime leaves, or 1tbsp crushed leaves

  13. 1-2 medium pak choi, finely sliced

Instructions Jump to Ingredients ↑

  1. /* Style Definitions */ table.MsoNormalTable{mso-style-name:"Table Normal";mso-tstyle-rowband-size:0;mso-tstyle-colband-size:0;mso-style-noshow:yes;mso-style-priority:99;mso-style-qformat:yes;mso-style-parent:"";mso-padding-alt:0cm 5.4pt 0cm 5.4pt;mso-para-margin:0cm;mso-para-margin-bottom:.0001pt;mso-pagination:widow-orphan;font-size:11.0pt;font-family:"Calibri","sans-serif";mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:"Times New Roman";mso-fareast-theme-font:minor-fareast;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi;} 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.


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