Turkey Coconut Milk Soup Recipes
TURKEY & COCONUT MILK SOUP
Provided by Alice Hart
Categories Mains Jamie Magazine Turkey Christmas Leftovers
Time 25m
Yield 4
Number Of Ingredients 14
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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