Ginger Soup by TeflonBrand


Ginger Soup recipe

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									Ginger Soup with Lemongrass and Coconut

Servings: 4

Lots of fresh ginger goes into this creamy concoction that takes little time to create and lots of time to
savor while putting up holiday decorations. Use leftover turkey, if you have it, and skip the turkey-
cooking step.


4 cups coconut milk
1 cup chicken broth
1 pound boneless, skinless turkey breast,
cut into 1-inch strips
1 teaspoon rice wine vinegar
1 tablespoon anchovy paste
1 cup carrot pieces
1 rib celery, chopped
3 stalks lemongrass, trimmed, pressed,
and cut into 2-inch pieces
10 thin slices fresh ginger, peeled
1 cup straw (canned) mushrooms
2 tablespoons fresh lime juice
1 teaspoon honey
Parsley or celery tops for garnish


In a large saucepan coated with DuPont™ Teflon® nonstick, combine the coconut milk with the chicken
broth. Bring to a boil and then lower the heat to simmer; add the turkey strips and cook about 8 minutes;
remove the turkey and set aside.

Combine the rice wine vinegar with the anchovy paste, set aside and stir into the soup. Add the carrots
and celery and cook about 5 minutes. Add the lemongrass, ginger, mushrooms, and the cooked turkey.
Add the lime juice and honey and heat through. Season to taste with salt and pepper. Garnish with the
parsley or celery tops and serve.

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