minced turkey
spring/salad onions, finely chopped
2 tablespoons of chopped coriander
1 tablespoon dry sherry
1 tablespoon cornflour
1/2 teaspoon chinese five spice
salt
a few spring/salad onions, thinly sliced, and sesame seeds, toasted, to serve
for the broth
300ml ( 10fl oz ) chicken stock
2 teaspoons thai red curry paste
2 teaspoons soy sauce
200g ( 7fl oz ) carton coconut cream
4 leaves cos/romaine lettuce, shredded
juice of half lime
salt & pepper
place the turkey, finely chopped spring onions, coriander, sherry, cornflower, chinese five spice and salt in a bowl and mix well together. shape into small balls. ( i usually get about 10 )
to make the broth, place the stock, curry paste and soy sauce in a large bowl and gently bring to the boil. season to taste then add the meatballs and simmer until the dumpings are cooked. stir in the coconut cream, lettuce leaves and lime juice and heat gently for another minute
ladle the broth into serving bowls, sprinkle over the spring onions and toasted sesame seeds.
sorted
this does enough for two. with the quantity's mess and around and see what works best for you, i like quite a bit of onion and coriander in the meatballs, and usually double the chinese five spice ( 1 teaspoon ) and sherry ( 2 tablespoons ), and i find i don't usually need any salt in the broth ( the soy makes it salty enough )
hope you like it
