Thai-Inspired Coconut & Turkey Meatball Soup with Rice Noodles
Turkey meatballs simmered in coconut milk and chicken stock with Thai red curry paste, served with soaked rice noodles and lime herb finish.
- 500 g turkey mince
- 400 ml coconut milk
- 800 ml chicken stock
- 150 g rice noodles
- 30 g Thai red curry paste
- 2 whole lime
- 25 g fresh coriander
- 4 whole spring onions
- 15 g fresh ginger
- 3 whole garlic cloves
- 1 tbsp fish sauce
- 10 g palm sugar or caster sugar
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Add to a shopping listHow the shopping list works →- Step 1
Mince garlic and ginger finely. Slice spring onions, keeping white and green parts separate.
- Step 2
In a bowl, combine turkey mince with garlic, ginger, white parts of spring onions, and 5 g salt. Mix gently and form into 16 balls (about 30 g each).
- Step 3
Heat a large pot over medium heat. Add curry paste and cook for 2 minutes, stirring, until fragrant.
- Step 4
Pour in coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.
- Step 5
Carefully add turkey meatballs to the simmering broth. Simmer for 12–15 minutes until meatballs are cooked through.
- Step 6
Meanwhile, soak rice noodles in boiling water for 5 minutes, drain and set aside.
- Step 7
Stir fish sauce and palm sugar into the soup. Taste and adjust seasoning with lime juice.
- Step 8
Divide noodles among bowls. Ladle soup and meatballs over noodles.
- Step 9
Garnish with fresh coriander, green parts of spring onions, and lime wedges.
- Step 10
Serve immediately.
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