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The ingredients needed to make Thai Coconut Curry Soup:
- Prepare 1 large package Turkey fillets
- Prepare 2 (900 ml) Chicken Broth
- Get 2 cans (500 ml) Coconut Milk
- Use 1 bunch Carrots
- Provide 2 Broccoli crowns
- Use 2 Red Peppers
- Use 2 packages Oyster mushrooms
- Provide 1 stalk fresh lemongrass
- Get 1 handful Thai birdseye chiles
- Get 4 Green chiles
- Get 2 small Shallots
- Prepare 1 small bunch Cilantro leaves
- You need 3-4 Kaffir lime leaves
- Prepare 1/2 jar Hot chili paste (I use Patak's as it has a great flavor)
- Get 3 tablespoons Hot curry powder
- Get 1 teaspoon Cumin
- Take 1 teaspoon cayenne pepper
- Prepare 1 tablespoon chili powder
Instructions to make Thai Coconut Curry Soup:
- Add chicken broth and coconut milk to a large pot & bring to a low boil.
- Cut lemongrass into small 3cm strips, add to pot.
- While waiting for broth to boil chop into bite size pieces: - Carrots, Broccoli, Red Peppers, Oyster Mushrooms
- Add lime leaves, cilantro, chili paste, curry powder, cumin, cayenne pepper, chilli powder to pot.
- Dice birdseye and green chiles, shallots, add to pot.
- Once on a low boil, cut Turkey fillets into thin bite-size strips, add to pot. Boil for 10 minutes or until Turkey is cooked through.
- Add Broccoli, boil for another 5 minutes.
- Add Carrots, boil for 10 minutes.
- Add Red Peppers, Oyster mushrooms, low boil for 5-10 minutes or until slightly cooked.
- Stir & serve. Garnish with cilantro leaves
An amazing quick and easy Thai Coconut Soup MADE FROM SCRATCH with easy to find ingredients!! The coconut milk soup broth is can't-stop-eating-it-delicious, made as spicy or as mild as you want. Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. If using the stovetop method: Heat the oil in a large soup pot over medium heat. Add in the ginger and curry paste and stir to combine with the onion and garlic.
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