Fast Thai-Style Soup

Ingredients

• 2 Tomatoes
• 1 Carrot
• 1 onion
• 6 shiitake mushrooms
• 2 tbsp germ oil
• 200 g diced turkey breast fillet
• 150 g broccoli florets
• 1 tbsp red curry paste (from the Asian store)
• 1 can coconut milk (about 400 g)
• 100 g peas (frozen)
• 2 tbsp fish sauce (from the Asian store)
• 1 untreated lime

Instructions

1. 1.

   Wash the tomatoes, remove the stem end and cut the flesh into pieces. Peel the carrot and slice it into sticks or grate it roughly. Peel and chop the onion. Clean the mushrooms, finely chop the stems and slice the caps into thin strips.

2. 2.

   Heat the oil in a pot and brown the meat on all sides. Add the onion, carrot, mushrooms and broccoli and sauté while stirring several times. Mix the curry paste with 3 tbsp lukewarm water and add it, sauté briefly, then pour in the coconut milk and 200 ml water. Bring everything to a boil, reduce heat and simmer gently for 5 minutes.

3. 3.

   Add the peas and tomatoes, cook for about 1 minute, remove the pot from the stove and season the soup with fish sauce.

4. 4.

   Cut the lime into wedges. Ladle the soup into bowls and serve with lime wedges. Thai fragrant rice pairs well with it.