Turkey Soup with Coconut Milk

Soups | Pan-Asian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Turkey Soup with Coconut Milk

Ingredients

Lemongrass - 2 stalks
Shallot - 2 pieces
Thai Bird's Eye Chili - 2 pieces
Galangal - 0.4 oz
Chicken Broth - 17 fl oz
Coconut Milk - 13 fl oz
Brown Sugar - 1 teaspoon
Banana Leaves - 3 pieces
Oyster Mushrooms - 3.5 oz
Chicken fillet - 8.8 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.