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The ingredients needed to make Thai Coconut Curry Soup:
- Take large package Turkey fillets
- Use Chicken Broth
- Provide Coconut Milk
- Prepare Carrots
- Prepare Broccoli crowns
- Prepare Red Peppers
- Get Oyster mushrooms
- Take fresh lemongrass
- Take Thai birdseye chiles
- You need Green chiles
- Provide small Shallots
- Get small bunch Cilantro leaves
- Take Kaffir lime leaves
- Get Hot chili paste (I use Patak's as it has a great flavor)
- Provide Hot curry powder
- Get Cumin
- Prepare cayenne pepper
- Get 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
This Spicy Thai Coconut Curry Soup is one of my new favorite recipes. The fall weather is here to stay in Minnesota and there's nothing like a tasty bowl of vegetable curry soup to warm the soul. It is a simple soup packed with flavor and you can use the veggies that we use in the recipes or swap them. If you like my Thai Curry Vegetable Soup, you're going to love this one as well. It has a similar flavor profile, but a little sweeter (naturally), a little lighter You only need a few ingredients to make this light and satisfying Thai Coconut Curry Carrot Soup.
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