This Thai-inspired soup has a bit of an east meets west situation going on, as it contains some typical Thai flavours and my tempting turkey meatballs! I usually use coconut milk powder rather than tinned coconut milk/coconut cream in order to control the amount of saturated fat, while adding a hint of a coconutty taste to this light dish inspired by my most favourite cuisine. A sure win-win for your body and your taste buds!
White cabbage − 1, small, leaves roughly torn
Mushrooms − a large handful, roughly chopped (I used shiitake mushrooms, but any type will do)
Shallots − 4, finely diced
Ginger − 4 cm, minced
Mild red chilli − 1, minced
White wine − a large splash
Kaffir lime leaves − 3-4
Stock cube − I used 2 Maggi stock cubes in 500 ml boiling water; if using any other brand of stock cube, only use 1 cube
Maggi coconut milk powder − 1.5 tablespoons (if using tinned light coconut milk, use only 2-3 tablespoons)
Unsweetened roasted almond milk − 200 ml (I use Alpro)
Sukrin gold (or Stevia) − 2 tablespoons (or substitute with Agave nectar/Maple syrup if not too worried about the carbs)
Spring onions − 2, thinly sliced into rings
Tempting turkey meatballs
1. Add 1 spray of oil to a wok and sauté the shallots, ginger, and chilli for 2 minutes, then add the cabbage leaves and mushrooms with a pinch of salt and sauté, adding splashes of water if necessary.
2. Add a large splash of white wine and simmer on low heat for 3 minutes.
3. Crumble stock cube(s) into 500 ml boiling water, and mix well. Add to wok.
4. Turn up the heat to a medium flame. Now add in the almond milk, coconut milk powder, kaffir lime leaves and Sukrin. Simmer for 10 minutes.
5. Then lower in the freshly baked tempting turkey meatballs into the simmering broth, and allow to simmer for another 5 minutes.
6. Garnish with fresh spring onions to serve.
Juicy juicy turkey meatballls! Cooking with lean (containing a mere 2% fat) turkey mince can often result in rather dry meatball/burger situations. However, this nifty little trick of using kiwi fruit solves that problem, as it deliciously tenderises the meat, and produces succulent, moreish, juicy meatballs!
Lean turkey mince − 500 g (I used turkey mince containing 2% fat)
Kiwi fruit − 1, mashed
Salt − ¼ teaspoon
Almond flour/ground almonds − 1 tablespoon
Arrowroot powder − 1 tablespoon
White of 1 egg
Juice of 1 lime
Pinch of chilli powder (optional)
1. Combine turkey mince, mashed kiwi fruit (this softens the meat), salt, almond flour/ground almonds, arrowroot powder, egg white and lime juice. Mix well.
2. Mould the turkey into meatball shapes and place on a baking tray lined with greaseproof paper (tin foil won’t work; it will just make the meat stick!).
3. Bake in a preheated oven at 190°C for 25 minutes, on the bottom shelf, turning the meatballs over after 12 mins.
A heavenly salad that tantalises the tastebuds, and takes but a few minutes to concoct! Plus, it makes excellent use of the bewitching beetroot spread. 😀
Spinach leaves − a handful
Wild rocket − a handful
Pea shoots − a handful
0% fat Greek yoghurt − 1-2 tablespoons per serving
A pinch of dried mint leaves
A pinch ground black pepper
A pinch of salt
A pinch of dried chilli flakes
Bewitching beetroot spread − as much as you want!
Fresh figs − 1-2 per serving, sliced
Pine nuts − 1-2 teaspoons per serving
1. Combine spinach, rocket and pea shoots, and spread on a plate.
2. Whisk the yoghurt (you can use a fork) with dried mint, black pepper, salt, chilli flakes, and place a few small dollops on top of the leaves.
3. Now add large dollops of the bewitching beetroot spread on top of the leaves.
4. Add the fresh fig slices to the salad, and sprinkle on some pine nuts to serve.