Thai Curry Soup

Thai Curry Soup

This Thai curry soup with coconut milk is creamy and tastes slightly hot. Cut turkeys breast into cubes. Cut leek onions into thin slices. Finely dice the garlic and ginger. Heat 1 tablespoon of oil in a pot and fry the turkey breast in it until hot. Season with pepper, salt, 1 teaspoon curry and 1/2 teaspoon ground coriander. Put the turkey meat on a plate and heat the rest of the oil at medium temperature. Sauté leek, onions, garlic and ginger briefly and deglaze with broth. Add 200 ml coconut milk and bring to the boil briefly. Mix starch flour with 2 tablespoons of coconut milk until smooth and bind the Thai curry soup with it. Let the Thai Curry soup simmer for 5 minutes. Cut half a lime into slices. Add the rest to the Thai curry soup with the squeeze and stir in 2 tablespoons of lime juice. Add turkey breast again and warm slightly. Decorate Thai curry soup with coriander and lime slices.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
357 kcal
11 g
22 g
25 g

(C)opyright by Marions Kochbuch