This Thai inspired soup brings together shredded turkey pieces with mushrooms, green beans, red pepper, celery, red chillies, yellow curry paste, and coconut milk. Serve as a light supper or lunch.
|1 tbsp||(15 mL) Vegetable oil|
|2||Stalks celery, thinly sliced|
|2 cups||(500 ml) Sliced Shitake mushrooms|
|1 tbsp||(15 mL) Thai yellow curry paste|
|4 cups||(1 L) Reduced sodium chicken broth|
|1||(398 mL) Can coconut milk|
|1 tbsp||(15 mL) Fish sauce|
|1.5 cups||(375 mL) Green beans, chopped|
|1||Red pepper, chopped|
|2 cups||(500 mL) Maple Leaf Prime® Roasted Turkey, shredded|
|1 tbsp||(15 mL) Lime juice|
|Salt and pepper|
|2||to 3, Green onions, thinly sliced|
|1||to 2, Red chillies, sliced|
|1||Lime cut into wedges|
HEAT oil in a large pot over medium-high heat. Add celery, mushrooms and curry paste. Sauté for 1-2 minutes and add chicken broth, coconut milk and fish sauce. Bring to a simmer. Add green beans and red pepper, reduce heat to medium-low and simmer until vegetables are tender crisp, about 3 minutes. Stir in turkey, lime juice and season with salt and pepper.
SERVE hot, garnished with green onions, red chillies and lime wedges.
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