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Coconut Coriander Soup With Vermicelli And Turkey (mf)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Vegetables, Eggs, Grains, Dairy		Chicken-pd, Seafood-pd	1	Servings

INGREDIENTS

2	T	Vegetable oil
1	lb	Ground chicken or turkey
2		Garlic cloves, minced
		Quartersize slice fresh
		ginger minced
2	c	Water
4	c	Chicken or vegetable broth
		preferably lowsalt
1/4	lb	Vermicelli, capellini or
		very fine egg noodles
		broken into 2inch lengths
2		Limes
2		Scallions
1/2	c	Packed washed fresh
		coriander leaves
7	oz	Unsweetened coconut milk
		up to 8
1/2	t	Dried pepper flakes
		Salt

INSTRUCTIONS

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  1/4inch 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.  Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6646  Posted to MC-Recipe
Digest V1 #793 by 4paws@netrax.net  (Shermeyer-Gail) on Sep 19, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 988 Calories From Fat: 689 Total Fat: 77g Cholesterol: 331.2mg Sodium: 4403.7mg Potassium: 850mg Carbohydrates: 38.5g Fiber: 5g Sugar: 8.5g Protein: 42.4g