Guild-Free Delicacy

Coconut Curry Soup with Turkey

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Average: 5 (2 votes)
(2 votes)
Coconut Curry Soup with Turkey
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Healthy, because

Even smarter

Turkey meat is not only low in fat and rich in protein, but also provides iron. 

If you like, you can prepare the soup with fresh turmeric root. Peel a 1-2 cm small piece, cut it finely and cook it together with the pumpkin. The root promotes bile flow and fat digestion and helps the liver to detoxify our body.

Ingredients

for
4
Ingredients
2 tablespoons
10 ounces
Turkey breast half (cut into strips)
2 teaspoons
2
1 teaspoon
freshly grated Ginger root
1 teaspoon
ground Cilantro
1 teaspoon
1 teaspoon
1
Lemon (grated zest and juice)
1 tablespoon
34 ounces
10 ounces
unsweetened Coconut milk (canned)
9 ounces
Pumpkin (eg, Hokkaido)
2 tablespoons

Preparation steps

1.

Heat peanut oil in a large saucepan and brown turkey meat while stirring for about 4 minutes. Add curry paste, garlic, ginger, coriander, turmeric, sugar and lemon zest and cook, stirring constantly, for 3 to 4 minutes. 

2.

Add lemon juice, fish sauce, 2/3 of the chicken stock and coconut milk. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes.

3.

Meanwhile, peel the pumpkin, cook until very soft in the remaining chicken stock and puree. Stir pumpkin puree into the turkey and coconut soup and simmer another 5 minutes on low heat.

4.

Pour the soup into soup bowls and serve garnished with chopped chives.