John Myers
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Asian Carrot Soup with Honey Turkey Skewers
The perfect asian carrot soup with honey turkey skewers recipe with a picture and simple step-by-step instructions.
Asian carrot soup:
- 600 g Bunch of carrots
- 75 g 2 kleine Zwiebeln
- 10 g 1 Stück Ingwer
- 1 Knoblauchzehe
- 1 rote Chilischote
- 2 tbsp Sunflower oil
- 4 tsp Red curry paste (from the Asia shop or supermarket)
- 250 ml 1 Packung Kokosmilch
- 750 ml Chicken broth (4 teaspoons instant broth)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 powerful splash Lemon juice
- 100 g Cooking cream
- 1 tbsp Ketchup Manis
Honey turkey skewers:
- 200 g Turkey breast fillet
- 150 g 1 rote Paprika
- 150 g 2 Zwiebeln
- 4 tbsp Sunflower oil
- 2 tbsp Liquid honey
- 1 tsp Medium hot mustard
- 1 tsp Lemon juice
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 6 piece Shish kebab skewers
Serve:
- 3 Korianderspitzen zum Garnieren
Asian carrot soup:
- Peel the carrots with the peeler, cut off the ends, wash, halve lengthways and cut diagonally into small slices. Peel the onions and finely dice them. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tablespoons) in a saucepan, add the onion cubes, garlic clove cubes, ginger cubes and chili peppers and fry while stirring. Add the red curry paste (4 teaspoons) and fry until everything starts to smell strongly. Add the carrot slices and fry with them. Deglaze / pour in the coconut milk (250 ml) and chicken stock (750 ml) and add coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), sugar (1 big pinch) and lemon juice Season (1 strong splash) and let everything simmer / cook with the lid on for about 17-18 minutes. Mix thoroughly with the hand blender and refine / season with the cooking cream (100 g) and sweet soy sauce (1 tbsp).
Honey turkey skewers:
- Clean and wash the turkey breast fillet, pat dry with kitchen paper and cut into pieces. Clean and wash the peppers and cut them into bite-sized pieces. Peel and quarter the onion and assemble in wedges. Stick / thread the pieces of meat with the paprika pieces and the onion wedges alternately on 6 – 7 shashlik sticks and fry them in a pan with sunflower oil ´ (4 tbsp) all around for about 7 – 8 minutes until golden-brown. While frying, coat with a marinade of liquid honey (2 tbsp), medium-hot mustard (1 tsp), lemon juice (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) / brush.
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