Hot and Sour Turkey Soup
1 tbsp vegetable oil
340g/12oz skinless turkey breast, cut into strips
1 tbsp grated fresh root ginger
1 red onion, finely chopped
1 tbsp Thai red curry paste
75g/3oz/⅓ cup basmati rice
1.2 litres/2 pints/5 cups hot chicken or turkey stock
200g/7oz mangetouts, sliced
juice of 1 lime
chopped coriander (cilantro) to garnish
1 Heat the oil in a deep pan. Add the turkey and cook over a medium heat for 5 minutes, stirring occasionally, until golden brown.
2 Add the ginger and red onion and cook for 2–3 minutes. Stir in the Thai red curry paste and cook for 1–2 minutes.
3 Add the rice and stir to coat in the curry paste. Pour the hot stock into the pan, stir once and bring to the boil. Reduce the heat and simmer gently, covered, for 20 minutes.
4 Add the mangetouts and simmer gently for 2 minutes, then stir in the lime juice. Serve in four warmed bowls scattered with chopped coriander.