Turkey Coconut Milk Soup Recipes

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TURKEY & COCONUT MILK SOUP



Turkey & coconut milk soup image

Provided by Alice Hart

Categories     Mains     Jamie Magazine     Turkey     Christmas     Leftovers

Time 25m

Yield 4

Number Of Ingredients 14

2 lemongrass stalks
3 Thai shallots
2 bird's-eye chillies
1 thumb-sized piece of galangal or ginger
3 coriander roots, optional
500 ml organic turkey or chicken stock
1 x 400 ml tin of light coconut milk
1 teaspoon palm or soft brown sugar
3 lime leaves
100 g oyster mushrooms
200 g cooked, skinless turkey
1-2 tablespoons fish sauce
1/2 lime
a few sprigs of fresh coriander

Steps:

  • Trim and bruise the lemongrass, peel and bruise the shallots and bruise the chillies. Thinly slice the galangal or ginger, then scrub and bruise the coriander roots (if using).
  • Add the stock and coconut milk to a large saucepan. Bring to the boil, then turn the heat down.
  • Add the sugar, lemongrass, shallots, chillies, lime leaves, galangal or ginger and coriander roots (if using). Season and simmer gently for 5 minutes.
  • Tear the mushrooms and shred or slice the turkey, then add to the pan and reduce the heat to low. Simmer for another 2 to 3 minutes, then add fish sauce and lime juice to taste.
  • The finished soup should be sour, salty and hot so add another bruised chilli or two, if needed. Serve hot, with a few coriander leaves scattered on top.

Nutrition Facts : Calories 180 calories, Fat 3.5 g fat, SaturatedFat 10.8 g saturated fat, Protein 7.3 g protein, Carbohydrate 16.1 g carbohydrate, Sugar 4.4 g sugar, Sodium - g salt, Fiber - g fibre

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