So my husband has been throwing around the idea of going vegan. I am not certain that is something I want to do. Can you imagine vegan AND gluten-free?
Anyhow, he came across a recipe from The Gourmet Vegetarian Slow Cooker cook book and really wanted to try out a recipe.
Of course I never can follow recipes to the ‘T.’ I just always have to do it my way and it usually always comes out great. Anyhow, this is my version and I hope you like it.
This aromatic soup is rich with coconut milk and tastes just as wonderful. I love Coconut Soup!
Unfortunately, I can’t order it out since it is always made with chicken broth and Chicken chunks. So here is a turkey broth version with cooked ground turkey (since I didn’t have Turkey Tenderloin).
Thai Coconut Soup
1 Tablespoon Lemon Grass Paste
2 (14 oz) cans of Coconut Milk
2 cups Turkey Broth
3 1″ strips of ginger, peeled
Dash of Cracked Pepper
Dash of Salt
1/2 lb Ground Turkey or Turkey Tenderloin, Cooked
1 (15 oz) can Asian Straw Mushrooms
1/2 cup Asian Baby Corn Cobs, quartered lengthwise
3 Tablespoons Lime Juice
3 Tablespoons Fish Sauce
1/4 teaspoon red pepper flakes
Bring Coconut Milk and Broth to a boil in a large pot over medium heat. Turn down heat to low. Add remaining ingredients except turkey. Simmer for 10 minutes.
Add turkey and simmer gently for 3 minutes.
Ladle into bowls and serve.