Coconut Turmeric Curry Soup with Turkey
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.
- 2 tablespoons Peanut oil
- 10 ounces turkey breasts (cut into strips)
- 2 teaspoons yellow Curry paste
- 2 pressed garlic
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cilantro
- 1 teaspoon Turmeric
- 1 teaspoon sugar
- 1 lemon (grated zest and juice)
- 1 tablespoon Fish sauce
- 34 ounces Chicken broth
- 10 ounces unsweetened Coconut milk (canned)
- 9 ounces Pumpkin (eg, Hokkaido)
- 2 tablespoons scallions
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.
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.
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.
Pour the soup into soup bowls and serve garnished with chopped chives.