No Products in the Cart
|20 mins||20 mins||2 Adults|
A Thai soup with distinct flavours and fragrant spices.
Recipe by The Devilled Egg | The Online Cookery School.
Place all the paste ingredients into a food processor and blend.
Heat a little Fussels Extra Virgin Rapeseed oil in a pan, when hot, add the paste and fry for a couple of minutes.
Gradually add the stock and stir thoroughly; simmer gently for a few minutes.
Mix the turkey meat with the salt, pepper, chopped coriander leaves, fish sauce and chilli oil and gently roll into small balls.
Poach them in the soup until cooked through (5-10 minutes).
Finish the soup with the lime juice.
Serve with rice noodles and lots of fresh coriander, beansprouts, fresh chilli.