Recipe courtesy of Michele Urvater

Coconut Coriander Soup with Vermicelli and Turkey

Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
Share This Recipe

Ingredients

2 tablespoons vegetable oil

1 pound ground chicken or turkey

2 garlic cloves, minced

Quarter-size slice fresh ginger, minced

2 cups water

4 cups chicken or vegetable broth, preferably low-salt

1/4 pound vermicelli, capellini or very fine egg noodles, broken into 2-inch lengths

2 limes

2 scallions (green onions)

1/2 cup (packed) washed fresh coriander leaves

7 to 8 ounces unsweetened coconut milk

1/2 teaspoon dried pepper flakes

Salt

Directions

  1. Heat the vegetable oil. 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. 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. Add the water and chicken broth and bring the liquid to a boil. Add 1 teaspoon of salt and the vermicelli. Cover the pan and cook until the pasta is tender, about 5 minutes. While this is cooking, juice the limes, slice the scallions into 1/4-inch rounds, and roughly chop the coriander. 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.
Dairy-Free Cream of Wild Mushroom and Barley Soup
PREMIUM
31m Easy 100%
CLASS
Shrimp Curry with Coconut Milk
PREMIUM
15m Easy 99%
CLASS
Egg Salad with Toasted Coriander
PREMIUM
12m Easy 99%
CLASS
Thai Coconut Pumpkin Soup
PREMIUM
24m Easy 96%
CLASS