Coconut Coriander Soup with Vermicelli and Turkey (Mf)
Posted on
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Seafood, Vegetables, Eggs, Grains, Dairy
Chicken-pd, Seafood-pd
1
Servings
INGREDIENTS
2
tb
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
ts
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
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!