Turkey and coconut soup

Turkey and coconut soup
  • 8 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time


Add all
  • 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 potatoes, 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


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

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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