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Turkey and coconut soup https://www.metro.ca/userfiles/image/recipes/soupe-dindon-noix-coco-4889.jpg PT10M PT25M PT35M
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.
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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
Turkey and coconut soup

Turkey and coconut soup

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  • Gluten-free
  • Lactose-free
8
portions
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 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
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  • 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
Imprimer ma sélection

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.

Source : Metro

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Lactose-free recipes

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