Coconut curry soup

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 piece(s) ginger (approx. 10 g)
• 300 g turkey breast
• 1 tbsp oil
• 1 tsp curry
• 1 can coconut milk (425ml), unsweetened
• 5 tbsp cream
• 1 tbsp chicken broth, granulated
• 1 tbsp lime juice
• 3 tbsp flour
• salt and pepper
• possibly desiccated coconut (coconut chips)
• possibly fresh coriander leaves for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with turkey breast and ginger

Clean and wash the spring onions and cut into small rings. Peel and finely chop the ginger. Wash the meat, pat dry, and cut into small cubes. Heat the oil in a large saucepan. Brown the meat vigorously for about 5 minutes, then season with salt and pepper and remove. Brown the spring onions in the hot frying fat (I add a little more oil because turkey breast is usually very lean). Sprinkle the curry and flour over the onions and sauté briefly. Gradually add 1/2 liter of water, whisking vigorously. Then stir in the coconut milk, cream, stock, and ginger. Cover and simmer for another 10 minutes, then season with salt, pepper, and lime juice and return the meat to the soup. Garnish with cilantro and serve.