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Thai Turkey Soup<br />
“Spice up your<br />
leftover turkey<br />
with this winter<br />
warming soup.”<br />
Serves 4 • Prep time 5 mins • Cook time 25 mins<br />
Ingredients:<br />
• 1 <strong>Tilda</strong> Steamed Coconut, Chilli &<br />
Lemongrass<br />
• 400ml Coconut Milk<br />
• 600ml Chicken stock<br />
• 2 stalks lemongrass, split longways and<br />
crushed<br />
• 10 kaffi r lime leaves torn<br />
• 1 red chilli<br />
• 3 tbsp. lazy ginger<br />
• 400g leftover turkey – shredded<br />
• 2 shallots quartered<br />
• 2 gloves garlic, crushed<br />
• 1 tsp red chilli powder<br />
• 1 tsp fi sh sauce<br />
• 1 tsp light soy sauce<br />
• baby corn<br />
• 8 stems of tender stem broccoli<br />
• 10 mangetout<br />
• 2 tbsp. unsweetened desiccated coconut<br />
Directions:<br />
1. In a large saucepan place the coconut milk, stock, kaffir lime leaves,<br />
ginger, soy sauce, fi sh sauce, garlic, chilli powder, turkey and <strong>Tilda</strong><br />
Steamed Coconut Chilli & lemongrass rice.<br />
2. Add the lemongrass into the pan in full lengths (this needs to be<br />
removed in the next step).<br />
3. Bring to the boil and allow to simmer for 15-20 minutes,<br />
stirring occasionally.<br />
4. Remove the lemongrass. Add the corn, broccoli,<br />
mangetout and desiccated coconut for a further<br />
5 minutes. Your soup is now ready to serve!<br />
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