Asian-style turkey soup
Mix things up in the kitchen with this modern twist on an Asian classic soup broth.
1/4 cup Panko breadcrumbs
2 Tbsp reduced fat milk
1 clove garlic, crushed
1 Tbsp finely grated ginger
2 Tbsp chopped coriander
1 tsp finely grated lime rind
1 x 59g egg, lightly beaten
2 Tbsp salt-reduced soy sauce
6 cups reduced-salt chicken stock
2 bunches baby bok choy
2 shallots, chopped
270g udon noodles, cooked to packet directions
Coriander sprigs to serve
Ingredients
500g turkey mince1/4 cup Panko breadcrumbs
2 Tbsp reduced fat milk
1 clove garlic, crushed
1 Tbsp finely grated ginger
2 Tbsp chopped coriander
1 tsp finely grated lime rind
1 x 59g egg, lightly beaten
2 Tbsp salt-reduced soy sauce
6 cups reduced-salt chicken stock
2 bunches baby bok choy
2 shallots, chopped
270g udon noodles, cooked to packet directions
Coriander sprigs to serve
Method
1. In a large bowl, mix the turkey mince, breadcrumbs, milk, garlic, ginger, coriander, rind, egg and soy. Mix until well combined. Roll heaped tablespoon of mixture into balls. Place on baking tray lined with baking paper. Spray lightly with olive oil cooking spray. Bake in 220C preheated oven for 10-12 minutes until cooked through.
2. Simmer the stock in a large pan; add bok choy, shallots and noodles. Place turkey balls into serving bowls and spoon over soup. Garnish with coriander.
