Asian turkey coconut soup

Name: Asian turkey coconut soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Shiitake mushrooms; 250 g leaf spinach; 7-10 Tbsp Salt; 1 collar Spring onions; 2 red chillies; 300 g Turkey Breast; 1 TABLESPOON Oil; 1 TABLESPOON Curry Powder; 1 can(s) (400 ml) Coconut milk; 1 TABLESPOON Instant vegetable stock; 1 Lime; 100 g frozen peas; 7-10 Tbsp white pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Shiitake mushrooms
250 g leaf spinach
7-10 Tbsp Salt
1 collar Spring onions
2 red chillies
300 g Turkey Breast
1 TABLESPOON Oil
1 TABLESPOON Curry Powder
1 can(s) (400 ml) Coconut milk
1 TABLESPOON Instant vegetable stock
1 Lime
100 g frozen peas
7-10 Tbsp white pepper

Directions

1
Clean and clean the mushrooms. Halve half of the mushrooms, notch the other half at the top. Clean and wash the spinach, blanch briefly in boiling salted water, rinse with cold water. Drain and chop roughly. Clean and wash spring onions and cut into strips. Halve the chillies and scrape out the seeds.
2
Chop the pod finely. Wash the meat, dab dry and cut into cubes. Heat oil in a pot. Brown the meat all around. Add the chilli, mushrooms and spring onions and fry briefly. Sprinkle with curry and sauté briefly. Add coconut milk and 500 millilitres of water. Bring to the boil, stir in broth. Simmer for five minutes over medium heat. Wash the lime, dab dry and cut into thin slices. Add lime, spinach and peas to the soup.
3
Sprinkle with curry and sauté briefly. Add coconut milk and 500 millilitres of water. Bring to the boil, stir in broth. Simmer for five minutes over medium heat. Wash the lime, dab dry and cut into thin slices. Add lime, spinach and peas to the soup. Let it simmer for three minutes at low heat. Season to taste with salt and pepper