Tom Yum-Style Turkey Soup
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Category
Soup
Cuisine
Thai
Servings
1
Prep Time
10 minutes
Total Time
10 minutes
A quick, tom yum–style soup made with leftover turkey and my Tamarind, Garlic + Chilli Paste. Hot, sour, and aromatic.
Ingredients
- 375ml chicken or turkey stock
-
1 tbsp Woolf’s Kitchen Tamarind, Garlic & Chilli Paste
-
1 bird’s eye (or mild red) chilli, sliced
- ½ stalk lemongrass, bruised
- 2.5cm piece ginger, sliced
- 2 lime leaves
- 40–50g cherry tomatoes, halved
- 50g oyster or chestnut mushrooms, sliced
- 100g leftover turkey, shredded
- 2 tbsp lime juice
- 1–1½ tbsp fish sauce
- ½ tbsp sugar
To serve
-
Small handful coriander leaves
-
Drizzle of Woolf’s Kitchen Sticky Chilli Oil
Directions
Pour the stock into a saucepan and add the Tamarind, Garlic & Chilli paste, lemongrass, ginger, and sliced chilli.
- Bring to the boil, then simmer for 5 minutes to infuse.
- Add the tomatoes, mushrooms and lime leaves, and cook over a medium-high heat for 2–3 minutes until tender.
- Add the turkey and simmer for 2–3 minutes, until heated through or just cooked.
- Stir in the fish sauce, sugar and lime juice. Taste and adjust — it should be spicy, sour and savoury.
Remove the lemongrass and lime leaves, then ladle into a bowl and scatter with coriander.
Drizzle over the Sticky Chilli Oil and serve.
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