Thai turkey balls with a miso broth & rice noodles

Thai turkey balls with a miso broth & rice noodles

I love Thai food, it’s something I discovered fairly recently so I was delighted to be able to make these turkey balls so tasty with a few basic ingredients!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

277 g turkey breast mince
76 g dried rice noodles
46 g spring onion
0.5 lemongrass stalk, roughly chopped
1.5 chilli, sliced, seeds or no seeds up to you!
1 garlic clove, chopped or crushed
1 inch piece of ginger
6 g coconut oil
1 sachet miso paste
0.5 chicken stock cube
200 ml boiling water
100 g Chinese leaf
49 g mange tout
95 g babycorn
39 ml soy sauce
0.5 lime, juice only


  • Put the spring onions, lemongrass, chillies, garlic and ginger in a small food processor and blend to a fine dice.
  • Pop the mince into a bowl, add the blended spice mix and using your hands incorporate the spices into the turkey.
  • Leave this in fridge for 15 minutes.  Getting the mince nice and cold will mean that you won’t need any egg to bind the mixture.
  • After 15 minutes shape the turkey into little balls, put a frying pan onto a medium heat, add the coconut oil and start to colour the turkey balls.
  • Take the Chinese leaf and mange toute and put them in a steamer to cook, remove them and set aside when they are cooked to your liking.
  • When you have coloured both sides of the turkey balls, add the boiling water, miso paste and chicken stock cube.
  • Give the water a good stir to dissolve the miso and stock, pop a lid on and steam the turkey balls for around 5 minutes.
  • Check them, and if they are firm to the touch they are cooked.
  • If they need more time, pop the lid back on, but make sure you have enough liquid in the pan for the broth.  Add a little more water if you feel it’s necessary.
  • When the turkey balls are cooked, take them off the heat, take a bowl and plate up the noodles and steamed veggies.
  • Add the turkey balls to the plate and pour over the broth.
  • Lastly pour your soy sauce over everything and add the lime juice to the turkey balls for a zing.

Recipe Notes

  • For anyone following 2018 BC plans, use lean turkey or chicken breast mince.
  • For anyone following older BC plans, make sure your mince is extra lean, less than 5% of fat per 100g.
  • I like to use low salt stock cubes.
  • For those on 2018 BC plans, baby corn has been approved for used in place of carrots.
  • For anyone following older BC plans, baby corn has been approved for use in place of courgettes.
  • For anyone following BC plans, I have split my greens amount between mange tout and Chinese leaf.
  • Getting the mince nice and cold will mean that you won’t need any egg to bind the mixture.
  • A splash of fish sauce at the end would really compliment the recipe without sending your macros into overdrive.

Nella Foulds
Nella Foulds

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