Thai Coconut Turkey Soup – Great Tastes of Manitoba

Ingredients

1 tbsp (15 mL) coconut oil
1 cup (250 mL) Peak of the Market yellow onion, thinly sliced
1 tbsp (15 mL) garlic, finely chopped
2 tbsp (30 mL) ginger, finely chopped
2 stalks lemon grass, trimmed and cut into 2” lengths
3 cups (750 mL) homemade or low sodium turkey or chicken stock
2 cups (500 mL) Butterball Boneless Turkey Breast Roast, roasted and thinly sliced
4 cups (1 L) canned unsweetened coconut milk
1 tbsp (15 mL) Thai red curry paste
½ cup (125 mL) white mushrooms, thinly sliced
½ cup (125 mL) frozen green peas
½ cup (125 mL) Peak of the Market red bell pepper, thinly sliced
2 tbsp (30 mL) fish sauce or 1 tbsp (15 mL) soya sauce & 1 tsp (5 mL) salt
2 tsp (10 mL) fresh lime juice
1 tsp (5 mL) lime zest
2 tbsp (30 mL) fresh lemon juice
¼ cup (50 mL) Peak of the Market green onion, thinly sliced
2 tbsp (30 mL) Thai basil (optional)

To Serve:

In large soup pot heat coconut oil. Add onion, garlic, ginger and lemon grass and cook for 5 minutes.
Add stock. Bring to boil then reduce to simmer for 20 minutes.
Remove lemon grass, add thinly sliced turkey, coconut milk, curry paste, mushrooms and frozen peas and return to a simmer for 10 minutes. Add red bell pepper, fish sauce, lime juice, lime zest and lemon juice and cook for an additional 5 minutes.
Add green onion and Thai basil.
Serve in a shallow bowl ladled over prepared basmati rice or rice stick noodles.
Garnish with lime wedge and chili flakes.