- 3 tablespoons 3 tablespoons coconut oil
- 1 1 yellow onionyellow onions
- 1 oz. 30 g grated fresh ginger
- 1 lb 450 g ground turkey or ground chicken
- 1 tablespoon 1 tablespoon green curry paste
- 1 1 green bell peppergreen bell peppers 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
- 2 tablespoons 2 tablespoons olive oil
- 1⁄3 cup 75 ml chopped fresh cilantro
- 4 oz. 110 g butter
- 1 teaspoon 1 teaspoon sea salt
- ½ teaspoon ½ teaspoon crushed coriander seed
- 1 pinch 1 pinch pepper
- 1 tablespoon 1 tablespoon lime juice
- Finely chop onion and ginger. Sauté in oil in a large skillet or sauce pan, until the onions are translucent.
- Add ground poultry and stir until fully cooked. Add curry paste and bell peppers, and stir until incorporated.
- Add the remaining soup ingredients, except for the beans, and bring to a boil. Lower the heat and let simmer for about 20 minutes.
- Trim the beans and chop coarsely. Add to the soup towards the end to maintain texture and color.
- Serve the soup in bowls and top off with cilantro butter.
- Mix oil and cilantro using an immersion blender.
- Add butter and other remaining ingredients and whip with a hand mixer until fluffy. Serve with the soup.
Keep some on hand! This soup freezes well, so make a big batch. That way you’ll always have some on hand for a delicious, quick lunch – or for when you feel a cold coming on.
Switch it up! If coconut’s not your thing, swap in heavy whipping cream instead. Not a fan of cilantro? No worries. Fresh flat-leaf parsley is a perfect pinch hitter. Add even more variety by playing around with other flavored butters.