Turkey Soup with Coconut Milk

4 servings

25 minutes

Turkey soup with coconut milk is a refined dish of Pan-Asian cuisine that combines the tenderness of turkey, the creamy texture of coconut milk, and vibrant Eastern spices. Its roots trace back to traditional Thai soups like Tom Kha, where the harmony of sweet-sour and spicy notes plays a key role. The rich aroma of lemongrass, lime, and galangal adds freshness to the soup while Thai chili adds spiciness. Oyster mushrooms enhance the flavor richness and fish sauce adds depth. The perfect balance of salty, sour, and spicy makes this soup indispensable on cold days, nourishing the body and awakening taste buds. Served hot with cilantro leaves that enhance its freshness, this soup is a true culinary journey into the world of Eastern gastronomy.

Energy value per serving

• Calories: 268.5
• Proteins: 17.9g
• Fats: 16.3g
• Carbohydrates: 12.3g

Ingredients

• Lemongrass: 2 stem
• Shallots: 2 pc
• Thai hot pepper bird's eye: 2 pc
• Galangal: 10 g
• Chicken broth: 500 ml
• Coconut milk: 400 ml
• Brown sugar: 1 tsp
• Lime leaves: 3 pc
• Oyster mushrooms: 100 g
• Turkey fillet: 250 g
• Fish sauce: 1 tbsp
• Lime: 0.5 pc
• Coriander: 3 sprig
• Salt: to taste

Cooking steps

1. Boil the turkey in broth for 20 minutes after it starts boiling. Then remove and let it cool.

   Required ingredients:

   • Turkey fillet: 250 g
   • Chicken broth: 500 ml

2. Chop the lemongrass, peel and chop the shallots, and chop the chili pepper. Slice the galangal thinly.

   Required ingredients:

   • Lemongrass: 2 stems
   • Shallots: 2 pieces
   • Thai hot pepper bird's eye: 2 pieces
   • Galangal: 10 g

3. Pour the broth and coconut milk into a large pot. Bring to a boil, then reduce the heat.

   Required ingredients:

   • Chicken broth: 500 ml
   • Coconut milk: 400 ml

4. Add sugar, lemongrass, shallots, chili pepper, lime leaves, and galangal. Season and simmer on low heat for 5 minutes.

   Required ingredients:

   • Brown sugar: 1 teaspoon
   • Lemongrass: 2 stems
   • Shallots: 2 pieces
   • Thai hot pepper bird's eye: 2 pieces
   • Lime leaves: 3 pieces
   • Galangal: 10 g

5. Clean the mushrooms and chop the turkey, then add to the pot and reduce the heat to low. Cook for another 2-3 minutes, then add fish sauce and lime juice to taste. Salt if needed.

   Required ingredients:

   • Oyster mushrooms: 100 g
   • Turkey fillet: 250 g
   • Fish sauce: 1 tablespoon
   • Lime: 0.5 piece
   • Salt:  to taste

6. The ready soup should be sour, salty, and spicy, so if necessary, add 1 or 2 chopped chili peppers. Serve hot, garnished with a few cilantro leaves.

   Required ingredients:

   • Thai hot pepper bird's eye: 2 pieces
   • Coriander: 3 sprigs