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Turkey & coconut milk soup

Turkey & coconut milk soup

Turkey & coconut milk soup

25 mins

Super easy

serves 4

About the recipe

Bruise the aromatic ingredients with a rolling pin or pestle first to release their fragrant oils.


nutrition per serving

180

Calories


3.5g

Fat


10.8g

Saturates


4.4g

Sugars


NaNg

Salt


7.3g

Protein


16.1g

Carbs


NaNg

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Alice Hart

Ingredients

2 lemongrass stalks

3 Thai shallots

2 bird’s-eye chillies

1 thumb-sized piece of galangal or ginger

optional: 3 coriander roots

500ml organic turkey or chicken stock

1 x 400ml tin of light coconut milk

1 teaspoon palm or soft brown sugar

3 kaffir lime leaves

100g oyster mushrooms

200g cooked, skinless turkey

1-2 tablespoons fish sauce

½ a lime

a few sprigs of fresh coriander

Method

  1. 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).
  2. Add the stock and coconut milk to a large saucepan. Bring to the boil, then turn the heat down.
  3. Add the sugar, lemongrass, shallots, chillies, lime leaves, galangal or ginger and coriander roots (if using). Season and simmer gently for 5 minutes.
  4. 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.
  5. 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.

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