Coconut Curry Soup with Turkey

Ingredients

• 1 onion
• 300 g Turkey breast fillet
• 2 Garlic cloves
• 20 g Ginger
• 2 tbsp peanut oil
• 2 tsp yellow curry paste
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 tsp Honey
• 1 Organic lemon
• 1 l poultry broth
• 300 ml coconut milk (9% fat)
• 350 g Hokkaido pumpkin
• 10 g chives (0.5 bunch)

Instructions

1. 1.

   Peel and dice the onion. Rinse the turkey breast under cold water, pat dry, and slice into thin strips. Peel and finely dice the ginger and garlic. Heat peanut oil in a large pot. Add the onion and turkey, sauté over medium heat for 5–6 minutes. Add garlic, ginger, curry paste, coriander, turmeric, and honey. Stir and cook for 3–4 minutes.

2. 2.

   Rinse the lemon hot, pat dry, and grate finely. Halve the lemon and squeeze out the juice. Add the lemon zest, juice, two‑thirds of the poultry broth, and coconut milk to the pot; bring to a boil and simmer uncovered for about 10 minutes.

3. 3.

   Meanwhile, wash, dice, and cook the pumpkin in the remaining poultry broth until very soft, then puree. Stir the pumpkin puree into the turkey‑coconut soup. Wash the chives, pat dry, and cut into rings. Ladle the soup into four bowls and garnish with chive rings.