Coconut Coriander Soup With Vermicelli And Turkey
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
37
Spice
50
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Vegetable Oil450 g
Ground Chicken2 cups
Water4 cups
Chicken2
Limes230 g
Unsweetened Coconut Milk1
SaltDirections:
1
Heat the vegetable oil
2
Add the ground chicken and begin to saute, mashing the chicken with the side of a wooden spoon, continuously moving it and mashing it so that it crumbles
3
After 3 minutes, add the garlic and ginger and cook for about a minute or until the moisture has evaporated and the chicken begins to dry out
4
Add the water and chicken broth and bring the liquid to a boil
5
Add 1 teaspoon of salt and the vermicelli
6
Cover the pan and cook until the pasta is tender, about 5 minutes
7
While this is cooking, juice the limes, slice the scallions into 1/4-inch rounds, and roughly chop the coriander
8
When the vermicelli is tender, remove the saucepan from the heat, stir in the lime juice and coconut milk, and season to taste with salt and dried pepper flakes