Pea, feta & quinoa spring rolls with roast tomato nam prik
Serve up these vegetarian filo pastry canapés with nam prik - a Thai chilli paste that we've mixed with oven-roasted tomatoes to make a dipping sauce
Thai coconut soup with turkey meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ small pack corianderstems chopped, leaves reserved
- 1 garlic clove
- 250g turkey mince
- 1 tbsp fish sauce
- 2 tbsp Thai tom yum or Thai red curry paste
- 400ml can low-fat coconut milk
- 500ml chicken or vegetable stock
- zest and juice 2 limes
- 300g pack stir-fry vegetable
- 200g pack cooked egg or rice noodle
Nutrition: per serving
- kcal537
- fat29g
- saturates15g
- carbs27g
- sugars9g
- fibre3g
- protein43g
- salt2.9g
Method
step 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.
step 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.
step 3
Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.
