in Soup Recipes

Turkey breast in coconut and orange juice soup

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Ingredients for 6 servings:

  • 1 tbsp oil
  • 400 g turkey breast
  • salt and pepper
  • 2 zucchinis
  • 4 tbsp sambal oelek
  • 2 cans coconut milk, creamy
  • 1 liter orange juice, with or without pulp

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Turkey breast, coconut, spicy

Cut the meat and zucchini into small, bite-sized cubes. Heat the oil and brown the meat, then season. First, add the zucchini, fry lightly, and then deglaze with the coconut milk. Add sambal oelek to taste and stir well. Simply stir in the orange juice, bring to a boil, and season again if necessary. A quick tip: If the cans of milk haven’t been shaken yet, the fat from the milk will settle. This can be used for frying, and the meat will then absorb the flavor of the coconut milk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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