Dinner Recipes

Thai Turkey Broth



  • 400g turkey mince
  • Salt and pepper
  • 1 tsp of hot paprika
  • half a tsp of ground garlic
  • 1 tsp of ground ginger
  • half a tsp of cayenne pepper
  • Handful of chopped coriander
  • 5g fresh ginger root
  • 4ooml of chicken stock
  • Handful of broccoli florets
  • 6 chestnut mushrooms
  • Half a fresh chilli
  • Half a stalk of lemon grass
  • 100-150g ‘ready to wok’ noodles


  1. Turn your oven on to 180 degrees.
  2. Put 400g of turkey mine into a bowl and season with salt and pepper.
  3. Then add 1 tsp of hot paprika, half a tsp of ground garlic, 1 tsp of ground ginger, half a tsp of cayenne pepper and a large handful of chopped coriander.
  4. Mix all the ingredients. I tend to get my hands stuck in and squish it altogether.
  5. Divide the turkey mince into mouthful size meatballs. You should aim to make 25 mini meatballs with this recipe. I would recommend 5 meatballs per person. I tend to use the whole pack of turkey meat, freeze the left over meatballs, then make the broth as and when.
  6. Place the meat balls onto a non-stick oven tray and cook them in the pre-heated oven for 15 minutes.
  7. Whilst the meatballs are cooking, you can start to make the broth. This recipe will make 2 portions of the broth. Grind up 5g of ginger and half a stalk of lemon grass in a mortar and pestle. Alternatively, just chop it up very finely.
  8. In a saucepan add 400ml of hot water and a powdered chicken stock cube. If you are using the ‘melts’ stock, only put in half.
  9. Cut up some broccoli florets, half a chilli and some chestnut mushrooms. Chuck this all into the broth along with the ginger and lemon grass.
  10. Bring the broth to the boil and simmer for 8 minutes.
  11. Add 100-150g of ‘ready to wok’ noodles to the broth and cook for a further 2 minutes.
  12. To serve, divide the broth evenly across two bowls and place 5 meatballs in each portion. Top it off with some sprigs of coriander and a gentle squeeze of lime.

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