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🍲 Pak Choi Coconut Soup with Turkey Strips

567 kcal · 30 min · 4 servings

Ingredients

• Pak Choi 4 pcs
• Spring onions 1 bunch
• Pepper, red 2 pcs
• Garlic cloves 1 pcs
• Organic Limes 1 pcs
• Oil 4 tbsp
• Vegetable broth 600 ml
• Coconut milk 400 ml
• Salt pinch
• Cayenne pepper pinch
• Turkey breast fillet 600 g
• Pepper, sweet pinch
• Cilantro, fresh 10 g

Instructions

1. 1. Wash the Pak Choi thoroughly under running water.
2. 2. Remove the hard base at the bottom of the vegetable.
3. 3. Cut the green leaves and white stems of the Pak Choi into strips about one centimeter wide.
4. 4. Peel the papery skin off the spring onions.
5. 5. Trim off the hard root ends of the spring onions.
6. 6. Slice the spring onions into thick rings.
7. 7. Rinse the bell pepper under running water.
8. 8. Remove the green stem and seeds from the bell pepper.
9. 9. Dice the bell pepper into small cubes.
10. 10. Peel the garlic clove and remove the skin.
11. 11. Finely chop the garlic.
12. 12. Rinse the lime under running water.
13. 13. Cut the lime in half.
14. 14. Squeeze the juice out of the lime.
15. 15. Put two tablespoons of oil into a pot.
16. 16. Heat the oil over medium heat.
17. 17. Add the Pak Choi stems to the pot.
18. 18. Add the white parts of the spring onions to the pot.
19. 19. Add the diced bell pepper to the pot.
20. 20. Add the chopped garlic to the pot.
21. 21. Sauté the vegetables for about two minutes.
22. 22. Prepare the broth according to the package instructions if necessary.
23. 23. Pour the prepared broth into the pot.
24. 24. Add the coconut milk to the pot.
25. 25. Season the soup with salt.
26. 26. Season the soup with cayenne pepper.
27. 27. Simmer the soup over medium heat for about ten minutes.
28. 28. Add the Pak Choi leaves after about seven minutes of cooking time.
29. 29. Let the leaves cook together with the soup.
30. 30. Rinse the turkey meat under running water.
31. 31. Pat the turkey meat dry with kitchen paper.
32. 32. Cut the turkey meat into thick strips.
33. 33. Season the turkey strips with salt.
34. 34. Season the turkey strips with cayenne pepper.
35. 35. Season the turkey strips with paprika powder.
36. 36. Put two tablespoons of oil into a pan.
37. 37. Heat the oil in the pan over medium heat.
38. 38. Add the turkey strips to the hot pan.
39. 39. Fry the turkey strips for about five minutes until golden brown.
40. 40. Rinse the coriander under running water.
41. 41. Shake the coriander dry.
42. 42. Pluck the coriander leaves from the stems.
43. 43. Season the finished soup with the lime juice.
44. 44. Add the green parts of the spring onions to the soup.
45. 45. Fill the soup onto plates.
46. 46. Place the fried turkey strips on the soup.
47. 47. Sprinkle the fresh coriander leaves over the soup.
48. 48. Enjoy your meal!

Nutrition per serving

• kcal: 567
• Protein: 45 g · Fett/Fat: 39 g · Carbs: 16 g