Asian Turkey Soup with Cilantro Butter

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Some days simply call for a bowl of hot soup and this is the perfect one. Wonderful and comforting flavors in perfect combination. Moderate low carbModerate low carb74% Fat18% Protein7% Carbs10 g carbs / serving Easy 10 + 30 m10 minutes preparation30 minutes cooking time
Moderate low carbModerate low carb74% Fat18% Protein7% Carbs10 g carbs / serving Easy 10 + 30 m10 minutes preparation30 minutes cooking time

Some days simply call for a bowl of hot soup and this is the perfect one. Wonderful and comforting flavors in perfect combination.

Ingredients

4 servingservings
USMetric
Turkey soup

  • 3 tablespoons 3 tablespoons coconut oil
  • 1 1 yellow onionyellow onions
  • 1 oz. 28 g grated fresh ginger
  • 1 lb 450 g ground turkey or ground chicken
  • 1 tablespoon 1 tablespoon green curry paste
  • 1 1 green bell pepper or yellow bell pepperyellow bell peppers
  • 27 oz. 750 g coconut milk
  • 2 cups 475 ml water
  • 2 teaspoons 2 teaspoons salt
  • ½ teaspoon ½ teaspoon pepper
  • 4 oz. 110 g fresh green beans
Cilantro butter

  • 2 tablespoons 2 tablespoons olive oil
  • 13 cup 80 ml chopped fresh cilantro
  • 4 oz. 110 g butter
  • 1 teaspoon 1 teaspoon sea salt
  • ½ teaspoon ½ teaspoon crushed coriander seeds
  • 1 pinch 1 pinch pepper
  • 1 tablespoon 1 tablespoon lime juice

Print recipe
NutritionModerate low carb74% Fat18% Protein7% Carbs10 g carbs / serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Finely chop onion and ginger. Sauté in oil in a large skillet or sauce pan, until the onions are translucent.
  2. Add ground poultry and stir until fully cooked. Add curry paste and bell peppers and stir.
  3. Add the remaining ingredients except for the beans, and bring to a boil. Lower the heat and let simmer for about 20 minutes.
  4. Trim the beans and chop coarsely. Add to the soup towards the end to maintain texture and color.
  5. Serve the soup in bowls and top off with cilantro butter.

Cilantro butter

  1. Add oil and cilantro to a beaker and mix using an immersion blender.
  2. Add butter and other remaining ingredients and whip with a hand mixer until fluffy. Serve with the soup.

Tip!

Make a big batch and keep in the freezer. Great for a quick lunch or if you feel a cold coming your way. If you’re not into coconut, you can substitute with heavy whipping cream and use fresh parsley instead of cilantro. You can also vary this dish with other flavored butters.

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One Comment

  1. CS
    Does it have to be ground turkey, or would I be able to make this using turkey necks?

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