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Name: Thai Coconut Curry Turkey Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: small Splash of oil; 1 Onion thinley sliced; big handful small mushrooms; 3 cloves Garlic finely minced; 1 inch Ginger julienned; handful Cherry tomatoes; 4 cups turkey stock (can substitute chicken stock; 1 cup cooked turkey or chicken; 1/2 cup Canned Coconut milk; 1 1/2 tbsp Green Thai Curry Paste; 1 tbsp Soy sauce; 1 Bell pepper; 2 handfulls sprouts; Salt to taste; small handful Cilantro; Sriracha

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INGREDIENTS

small Splash of oil
1 Onion ; thinley sliced
big handful small mushrooms
3 cloves Garlic ; finely minced
1 inch Ginger ; julienned
handful Cherry tomatoes
4 cups turkey stock (can substitute chicken stock
1 cup cooked turkey or chicken
1/2 cup Canned Coconut milk
1 1/2 tbsp Green Thai Curry Paste
1 tbsp Soy sauce
1 Bell pepper
2 handfulls sprouts
Salt ; to taste
small handful Cilantro
Sriracha

INSTRUCTIONS

Add turkey stock, turkey meat, coconut milk, good quality curry paste* and soy sauce. Bring to a boil then reduce to a simmer for 2 minutes.

Remove from heat and add bell pepper and sprouts.

Taste and add salt as necessary. (If you've made your own turkey stock and haven't salted it you will need to add a fair bit here.)

Pour into large bowls and garnish with cilantro and optional sriracha.

NOTES

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Thai Coconut Curry Turkey Soup

small Splash of oil
1 Onion thinley sliced
 big handful small mushrooms
3 cloves Garlic finely minced
1 inch Ginger julienned
 handful Cherry tomatoes
4 cups turkey stock (can substitute chicken stock
1 cup cooked turkey or chicken
1/2 cup Canned Coconut milk
1 1/2 tbsp Green Thai Curry Paste
1 tbsp Soy sauce
1 Bell pepper
2 handfulls sprouts
 Salt to taste
small handful Cilantro
 Sriracha

Heat oil in a large pot over medium high heat. Add onions and cook till they begin to soften. Add shiitake mushrooms and cook for about 5 minutes, or until they are soft. Add garlic, ginger and cherry tomatoes and cook for 1 more minute.
Add turkey stock, turkey meat, coconut milk, good quality curry paste* and soy sauce. Bring to a boil then reduce to a simmer for 2 minutes.
Remove from heat and add bell pepper and sprouts.
Taste and add salt as necessary. (If you've made your own turkey stock and haven't salted it you will need to add a fair bit here.)
Pour into large bowls and garnish with cilantro and optional sriracha.

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Nutrition

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Serving Size: 1 Serving (632g)
Recipe Makes: 1 Servings

Calories: 387
Calories from Fat: 226 (58%)

Amt Per Serving		% DV

	Total Fat 25.1g	33 %
	Saturated Fat 21.6g	108 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 3531mg		122 %
Potassium 1964.7mg		52 %
Total Carbohydrate 38.6g		11 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 30.3g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 387

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