Turkey & coconut milk soup

Turkey & coconut milk soup

Serves 4

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving

• Calories 180 9%

• Fat 3.5g 5%

• Saturates 10.8g 54%

• Sugars 4.4g 5%

• Salt -g 0%

• Protein 7.3g 15%

• Carbs 16.1g 6%

• Fibre -g -

Of an adult's reference intake

Ingredients

• 2 lemongrass stalks
• 3 Thai shallots
• 2 bird’s-eye chillies
• 1 thumb-sized piece of galangal or ginger
• 3 coriander roots , optional
• 500 ml organic turkey or chicken stock
• 1 x 400 ml tin of light coconut milk
• 1 teaspoon palm or soft brown sugar
• 3 kaffir lime leaves
• 100 g oyster mushrooms
• 200 g cooked, skinless turkey
• 1-2 tablespoons fish sauce
• 1/2 lime
• a few sprigs of fresh coriander

Recipe From

Jamie Magazine

By Alice Hart

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.