Instructions

1. 1

   Place the stock in a large saucepan and bring to the boil.

   
   

2. 2

   Add the turkey, spring onions, cabbage, carrots and mushrooms to the pan and simmer for 5 minutes.

   
   

3. 3

   Add the noodles and tom yam paste, stir to mix and cook for a further 5 minutes.

   
   

4. 4

   Stir in the coconut milk, bring back to the boil.

   
   

5. 5

   Garnish with coriander and serve.

   
   

Ingredients

• 700ml chicken stock , fresh, or made from a stock cube
• 300g cooked turkey
• 3 spring onions , finely sliced
• 2 carrots , peeled and cut into matchsticks
• 100g cabbage, shredded
• 75g mushrooms , finely sliced
• 150g straight to wok noodles
• 2 tsp tom yum paste
• 200ml coconut milk
• 1 small handful fresh coriander , to garnish

Serves 4

Total time required 25 mins

• Preparation time: 10 mins
• Cooking time: 15 mins