Thai Coconut Turkey Soup

55 minutes

Servings: 4-6

Prep: 15 minutes

Cook: 40 minutes

Ingredients

Ingredients

• 2 cups (500 ml) Butterball Boneless Turkey Breast Roast, roasted and thinly sliced
• 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
• 4 cups (1-liter) canned unsweetened coconut milk
• 1 tbsp (15 ml) Thai red curry paste
• 1/2 cup (125 ml) white mushrooms, thinly sliced
• 1/2 cup (125 ml) frozen green peas
• 1/2 cup (125 ml) Peak of the Market red bell pepper, thinly sliced
• 2 tbsp (30 ml) fish sauce or 1 tbsp soya sauce & 1 tsp salt
• 2 tsp (10 ml) fresh lime juice
• 1 tsp (5 ml) lime zest
• 2 tbsp (30 ml) fresh lemon juice
• 1/4 cup (65 ml) Peak of the Market green onion, thinly sliced
• 2 tbsp (30 ml) Thai basil (optional)

To Serve:

• 2 cups (250 ml) prepared basmati rice or rice stick noodles
• 1 lime, cut into wedges
• chili flakes (optional)