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The ingredients needed to prepare Thai Coconut Curry Soup:
- Prepare 1 large package Turkey fillets
- Provide 2 (900 ml) Chicken Broth
- Take 2 cans (500 ml) Coconut Milk
- Prepare 1 bunch Carrots
- Get 2 Broccoli crowns
- Get 2 Red Peppers
- Take 2 packages Oyster mushrooms
- You need 1 stalk fresh lemongrass
- Take 1 handful Thai birdseye chiles
- Prepare 4 Green chiles
- Get 2 small Shallots
- Prepare 1 small bunch Cilantro leaves
- You need 3-4 Kaffir lime leaves
- Provide 1/2 jar Hot chili paste (I use Patak's as it has a great flavor)
- You need 3 tablespoons Hot curry powder
- Prepare 1 teaspoon Cumin
- Provide 1 teaspoon cayenne pepper
- Get 1 tablespoon chili powder
Steps 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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