Turkey and coconut soup
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 35 min |
servings
Recipe ingredients
- 1 shallot, finely chopped
- 1 tsp. (5 mL) vegetable oil*
- 3 cups (750 mL) coconut milk
- 2 cups (500 mL) chicken broth Irresistible*
- 2 Tbsp. (30 mL) grated ginger
- 3 coriander sprigs, coarsely chopped
- 2 medium potatoes Irresistible*, 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.
Suggestion
Garnish with some coriander leaves.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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