Jamie Magazine
By Alice Hart
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.
Recipe From
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
- 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).
- Add the stock and coconut milk to a large saucepan. Bring to the boil, then turn the heat down.
- Add the sugar, lemongrass, shallots, chillies, lime leaves, galangal or ginger and coriander roots (if using). Season and simmer gently for 5 minutes.
- 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.
- 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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