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Coconut Turmeric Curry Soup with Turkey

5
Average: 5 (3 votes)
(3 votes)
Coconut Turmeric 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 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
How healthy are the main ingredients?
Coconut milkPumpkinsugargingergarlicTurmeric

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.