Our Thai Turkey Coconut Soup
Ingredients
- 1 tbsp green curry paste
- 1 stalk lemon grass cut into chunks
- zest of one lime
- juice of two limes
- 2 tsp fresh ginger grated
- 3 cups turkey or chicken stock
- 2 tbsp fish sauce
- 1/2 tsp sugar
- 2 cans coconut milk
- 2 cups leftover roast turkey
- fresh cilantro rough chopped
- 1/2 454 g pkg rice vermicelli noodles medium
- fresh black pepper
- sea salt
Instructions
- In a large pot over medium high heat add paste, lemon grass, zest, juice, ginger and stock. Bring to a boil, stir, reduce heat and let simmer for 10 minutes.
- Stir in fish sauce and sugar. Simmer another 10 minutes.
- Add coconut milk, turkey, noodles and 1 tbsp cilantro. Turn heat off and let sit for 5-10 minutes or until noodles are soft.
- Remove chunks of lemon grass. Season with salt and pepper.
- Serve hot with garnishes.
Notes
Garnishes: chopped cilantro, red Thai chili pepper, bean sprouts, sliced green onion and lime wedges.