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Turkey and coconut soup
2013-08-06
https://www.metro.ca/userfiles/image/recipes/soupe-dindon-noix-coco-4889.jpg
PT10M
PT25M
PT35M
In a large saucepan over low heat, sweat the shallot in the oil until it softens and releases moisture.Add the coconut milk, chicken broth, grated ginger and coriander. Bring to a boil, then lower the heat and let simmer for 5 minutes.Add the potatoes and cook over low heat for 5 minutes while stirring constantly.Add the turkey cubes and cook for 10 minutes or until the turkey is fully cooked. Add the basil and mix well. Add salt and pepper.To serve, place 3/4 oz. (25 g) of bean sprouts in each bowl, and pour in the turkey chowder.
8
Metro
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1 shallot, finely chopped
1 tsp. (5 mL) vegetable oil
3 cups (750 mL) coconut milk
2 cups (500 mL) chicken broth
2 Tbsp. (30 mL) grated ginger
3 coriander, coarsely chopped
2 medium potato, cut into small cubes
1 lb (454 g) boneless turkey breasts, cut into cubes
1 cup (250 mL) basil leaves, cut into thin strips
to taste Salt and pepper
7 oz (200 g) soybean sprouts (mung bean sprouts), rinse in cold water before serving
Turkey and coconut soup
-
![]()
Gluten-free -
![]()
Lactose-free
8
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
1
shallot, finely chopped
-
1 tsp.
(5 mL)vegetable oil
-
3 cups
(750 mL)coconut milk
-
2 cups
(500 mL)chicken broth
-
2 Tbsp.
(30 mL)grated ginger
-
3
coriander, coarsely chopped
-
2
medium potato, cut into small cubes
-
1 lb
(454 g)boneless turkey breasts, cut into cubes
-
1 cup
(250 mL)basil leaves, cut into thin strips
-
to taste Salt and pepper
-
7 oz
(200 g)soybean sprouts (mung bean sprouts), rinse in cold water before serving
Preparation
In a large saucepan over low heat, sweat the shallot in the oil until it softens and releases moisture.
Add the coconut milk, chicken broth, grated ginger and coriander. Bring to a boil, then lower the heat and let simmer for 5 minutes.
Add the potatoes and cook over low heat for 5 minutes while stirring constantly.
Add the turkey cubes and cook for 10 minutes or until the turkey is fully cooked. Add the basil and mix well. Add salt and pepper.
To serve, place 3/4 oz. (25 g) of bean sprouts in each bowl, and pour in the turkey chowder.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
