Thai-Inspired Coconut Turkey Soup with Ginger and Lime
Coconut milk and chicken stock soup simmered with turkey strips, ginger and Thai red chilli, finished with mushrooms and pak choi, fish sauce and palm sugar.
- 500 g turkey breast fillet
- 400 ml coconut milk
- 600 ml chicken stock
- 30 g fresh ginger
- 2 whole lime
- 2 whole Thai red chilli
- 300 g pak choi
- 200 g shiitake mushroom
- 1 tbsp fish sauce
- 8 g palm sugar
- 20 g fresh coriander
- 3 whole spring onion
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Slice turkey breast into 1cm strips. Peel and slice ginger into thin matchsticks. Deseed and slice chillies.
- Step 2
Step 2: Heat a large saucepan over medium heat. Add ginger and chillies, toast for 1 minute until fragrant.
- Step 3
Step 3: Pour in coconut milk and chicken stock, bring to a gentle simmer.
- Step 4
Step 4: Add turkey strips and simmer for 8-10 minutes until cooked through.
- Step 5
Step 5: Slice shiitake mushrooms and add to soup. Chop pak choi into 4cm pieces and add.
- Step 6
Step 6: Season with fish sauce and palm sugar. Simmer for 3-4 minutes until vegetables are tender-crisp.
- Step 7
Step 7: Juice limes and stir in. Taste and adjust seasoning.
- Step 8
Step 8: Ladle into bowls, garnish with fresh coriander and sliced spring onion.
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