Ingredients
For the curry paste
1 chilli, de-seeded and finely chopped
½ leek, finely chopped
3 garlic cloves, chopped
1 bunch coriander root, chopped
zest of 1 lime
1 tsp cumin
1 tsp fish sauce (nam pla)
For the soup
1 tbsp olive oil
300ml/½pint hot water
2 tbsp creamed coconut, grated
½ chicken stock cube, crumbled
125g/4½oz turkey mince
1 tbsp leek, chopped
fresh coriander leaves, to garnish

Method
1. For the curry paste blend together all of the paste ingredients in a food processor.
2. For the soup, heat the oil in a deep frying pan and add one and a half tablespoons of the curry paste and cook for two minutes.
3. Add the remaining ingredients and cook for 8-10 minutes, until warmed through and the turkey is cooked.
4. Serve in a bowl, garnished with fresh coriander.