Turkey Soup with Coconut Milk
Soups • Pan-Asian
Description
Turkey Soup with Coconut Milk
Ingredients
- Lemongrass 2 stalks
- Shallot 2 pieces
- Thai Bird's Eye Chili 2 pieces
- Galangal 0 oz
- Chicken Broth 15 fl oz
- Coconut Milk 15 fl oz
- Brown Sugar 1 teaspoon
- Banana Leaves 3 pieces
- Oyster Mushrooms 5 oz
- Chicken fillet 10 oz
- Fish Oil 1 tablespoon
- Lime ½ piece
- Cilantro 3 sprigs
- Salt to taste
Step-by-Step Guide
Step 1
Boil the turkey in the broth for 20 minutes after it starts boiling. Then remove and let it cool.
Step 2
Chop the lemongrass, peel and chop the shallots, and chop the chili. Thinly slice the galangal.
Step 3
Pour the broth and coconut milk into a large pot. Bring to a boil, then reduce the heat.
Step 4
Add sugar, lemongrass, shallots, chili, lime leaves, and galangal. Season and simmer on low heat for 5 minutes.
Step 5
Clean the mushrooms and shred the turkey, then add them to the pot and reduce the heat to the minimum. Cook for another 2–3 minutes, then add fish sauce and lime juice to taste. Add salt if needed.
Step 6
The finished soup should be sour, salty, and spicy, so if necessary, add 1 or 2 more chopped chilies. Serve hot, garnished with a few cilantro leaves.
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