Notes: If you can't find Chinese five spice, substitute equal parts ground cinnamon, ground cloves, ground ginger, and ground anise seeds.
1 pound ground lean turkey
1/2 teaspoon Chinese five spice (see notes)
1/2 teaspoon hot chili flakes
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13 1/2 oz.) coconut milk
1 can (14 1/2 oz.) fat-skimmed chicken broth
1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces
1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
1/4 cup drained canned sliced water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves
How to Make It
In a large bowl, mix ground turkey, five spice, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly.
Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently, until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate.
Add garlic and ginger to pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, about 5 minutes.
Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes. Sprinkle with cilantro and serve from pan.
This recipe is a killer! My husband raved (and stuffed himself) about it. I took the leftovers to work and my coworkers gobbled it right up and loved it. This is easy to make--I didn't have bok choy so I used fresh broccoli florets and it was delicious! Serve it over rice to give it more body. Can't overstate how good and easy this is.
Loved this recipe. If you like Tom Kah soup at Thai restaurants, you'll love this too. The only thing it's missing is a spicy kick. We through a little Sriracha in at the end and it was just right. Might add a little red curry paste next time for fun. Also used the whole can of water chestnuts.
We love this - I make it the day before for the flavor to meld. Also use a whole can of waterchestnuts and replaced the baby corn for a cup+ of fresh or frozen corn. Don't try the reduced fat coconut milk - it takes away the Thai influence & flaver.
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