in China, Soup Recipes

Mushroom – turkey – coconut soup

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Ingredients for 3 servings:

  • 2 turkey schnitzels
  • 250 g mushrooms, brown, sliced
  • 2 cans of coconut milk
  • 10 g ginger, finely chopped
  • 5 cm lemongrass, finely chopped
  • 3 tbsp red curry paste
  • Oil (sesame oil), for frying
  • 1 shot of balsamic vinegar
  • 1 pinch(s) of sugar

Instructions

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

Cut the turkey cutlets into spoon-sized pieces and fry them all over in sesame oil. Then add the ginger and lemongrass and fry them as well. Add the mushrooms and let them wilt. Stir in the curry paste and deglaze with coconut milk. Once the milk boils, season with balsamic vinegar and sugar and let it simmer for a while.

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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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