Thai Turkey Dumpling Soup

This recipe is part of my Kick Start 2018 series.

Last weekend, more or less everybody I spoke to was unwell. Yup, it’s that time of year! So this incredible broth is for the snufflers, the soldiers and the sleepers that need something special to blast away the January blues. You may be surprised to hear that I opt for turkey in this recipe, but I love turkey and it’s certainly not just for Christmas! Poaching the turkey dumplings keeps them moist and packed with flavour. I also use coconut cream; you could use coconut milk, but you’ll find it’s much cheaper to create a lovely infused stock and then give it the coconut creaminess without the milk. Ultimately, this is a simple but effective way to pack your body full of the stuff it needs to fight that nasty cold and flu that’s been kicking around for a few weeks now. Let’s beat the blues… with FOOD!IMG_6287Ingredients (Serves 2)

  • 1 tablespoon of Extra Virgin Olive Oil
  • 1 Small Onion, roughly chopped
  • 1 Carrot, grated
  • 500g Turkey Thigh Mince
  • 1 stick of Lemon Grass, finely chopped
  • Small bunch of Coriander, finely chopped
  • 1 Red Chilli, finely chopped
  • 1 tablespoon Thai Red Curry Paste
  • 1 Chicken/Vegetable Stock Cube
  • 125ml Coconut Cream


  1. Get a saucepan on a medium heat and fry the onion and carrot in the olive oil for 5 minutes. Meanwhile, make the dumplings by combining the turkey, lemon grass, coriander, chilli and a touch of black pepper. Use wet hands and roll them into about 12 balls. If you’ve got any leftover ingredients, such as coriander or chilli, feel free to throw them in with the frying veg.
  2. Add the curry paste to the veg and saute for a couple of minutes, letting it darken a little. Fill the pan up with water, pour in the coconut cream and crumble in the stock cube. Whack the heat up to high to bring to the boil, then bring the heat down to a gentle simmer.
  3. Plop the dumplings into the broth and poach them for about 10 minutes, or until they are cooked all the way through. Check this by choosing the biggest one and cutting it in half, ensuring there’s no raw pink bits in sight. When you’re happy they’re cooked, place the dumplings lovingly in a bowl and pour over the sexy Thai broth. Bless with a final touch of coriander and tuck in. Get well soon!

Here’s an idea…

The obvious carb to bulk this out with if you need to is noodles, but give butternut squash a go. Finely chop it and throw it in when you’re frying the onion and carrot. It’s delicious!


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