How to make stuffing ball soup with your Christmas leftovers

An incredibly fragrant and tasty soup to use up the last of the turkey stuffing, made with a simple shop-bought soup paste flavoured with lemongrass, ginger and chilli

6-8 small stuffing balls, or equivalent from leftover stuffing

½ teaspoon rapeseed oil

500ml hot water

2 tablespoons tom yum paste (available from Asian supermarkets)

½ small red pepper, finely diced

½ small yellow pepper, finely diced

Fat thumb of ginger, peeled and cut into fine matchsticks

1 bunch baby pak choi, leaves separated, washed and blanched

Large handful coriander, chopped

Heat the oil in a small saucepan and fry the stuffing balls until crispy. Remove to a plate, cut in half and leave to one side.

Add the hot water and tom yum paste to the pan, increase the heat and bring to the boil. Reduce to a simmer and add the stuffing balls back to the pan along with the peppers and ginger. Continue to simmer until the stuffing balls are heated through.

Divide the pak choi leaves between two warmed bowls and ladle the soup over. Sprinkle over the chopped coriander and serve immediately.