0
Print
0
Print

Spicy Turkey Coconut Soup with Glass Noodles

Spicy Turkey Coconut Soup with Glass Noodles
208
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
350 grams boneless Turkey breast
1 bunch Scallions
1 red Chile pepper
100 grams Glass noodles
2 tablespoons Vegetable oil
unsweetened Coconut milk
Vegetable broth
1 generous pinch Saffron
Salt
freshly ground pepper
2 teaspoons Lemon juice
2 teaspoons Soy sauce
Cilantro
print shopping list

Preparation steps

1

Cut the turkey breast into thin strips. Rinse, trim and thinly slice the scallions. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop finely. Drop the glass noodles in a pan of boiling water for a  minute or two and drain well.give short glass noodles into the boiling water, then drain well.

Heat the oil in a Dutch oven, and saute the turkey meat, chile pepper and scallions briefly. Add the coconut milk and broth and simmer 5 minutes. Cut the glass noodles into pieces and add to the soup. Stir in the lemon juice and soy sauce, season with salt and pepper. Rinse the cilantro, shake dry, pluck off the leaves and sprinkle on the soup before serving.