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Turkey meatball laksa recipe

Turkey meatball laksa recipe

142 ratings

In partnership with Diabetes UK

Lean turkey meatballs are the star of the show in this laksa, a spicy noodle broth popular in Southeast Asia. High in protein and low in fat, rustle up this quick and healthy meal in just 25 minutes – perfect for a midweek dinner when time is tight! See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 470 calories / serving
  • Freezable
  • Healthy


  • 500g pack turkey breast mince
  • 3cm piece ginger, peeled and grated
  • 15g fresh coriander, finely chopped, plus extra to serve
  • 1 lime, ½ zested and juiced, the rest cut into wedges
  • 1 tbsp vegetable oil
  • 4 tbsp Thai red curry paste
  • 200ml lighter coconut milk
  • ½ reduced-salt chicken stock cube, made up to 800ml
  • 80g Tenderstem broccoli, trimmed
  • 80g mangetout
  • 2 pak choi, quartered
  • 250g wholewheat noodles
  • 2 spring onions, finely sliced
  • 1 red chilli, finely sliced
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    4g 22%
  • Sugars

    5g 6%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 46g Protein 44g Fibre 7.5g


  1. Combine the turkey mince, ginger, coriander and lime zest in a mixing bowl. Roll into 16 balls and set aside on a tray.
  2. Heat the vegetable oil in a large saucepan over a medium heat and fry the curry paste for 2-3 mins until aromatic. Pour in the coconut milk and chicken stock and bring to a simmer. Add the meatballs and cook for 5 mins, then add the vegetables; simmer for 3-4 mins or until just tender.
  3. Meanwhile, cook the noodles to pack instructions, then drain and briefly rinse under cold water. Season the broth with the lime juice, then divide the noodles between 4 bowls. Spoon over the broth, meatballs and vegetables and serve with the lime wedges, spring onions, chilli and extra coriander.

Freezing and defrosting guidelines

Freeze meatballs only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer

See more Quick recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

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