Coconut Coriander Soup With Vermicelli And Turkey
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Coconut Coriander Soup With Vermicelli And Turkey
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Last updated 6/12/2012 1:17:03 AM. Recipe ID 47233. Report a problem with this recipe.
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      Title: Coconut coriander soup with vermicelli and turkey 
 Categories: Chicken-pd, Seafood-pd
      Yield: 1 Servings
 
      2 tb Vegetable oil
      1 lb Ground chicken or turkey
      2    Garlic cloves; minced
           Quartersize slice fresh
           -ginger, minced
      2 c  Water
      4 c  Chicken or vegetable broth;
           -preferably lowsalt
    1/4 lb Vermicelli; capellini or
           -very fine egg noodles,
           -broken into 2inch lengths
      2    Limes
      2    Scallions
    1/2 c  Packed washed fresh
           -coriander leaves
      7 oz Unsweetened coconut milk;
           -(up to 8)
    1/2 ts Dried pepper flakes
           Salt
 
  Heat the vegetable oil. Add the ground chicken and begin to saute,
  mashing the chicken with the side of a wooden spoon, continuously
  moving it and mashing it so that it crumbles. After 3 minutes, add
  the garlic and ginger and cook for about a minute or until the
  moisture has evaporated and the chicken begins to dry out.
  
  Add the water and chicken broth and bring the liquid to a boil. Add 1
  teaspoon of salt and the vermicelli. Cover the pan and cook until the
  pasta is tender, about 5 minutes.
  
  While this is cooking, juice the limes, slice the scallions into
  1/4inch rounds, and roughly chop the coriander. When the vermicelli
  is tender, remove the saucepan from the heat, stir in the lime juice
  and coconut milk, and season to taste with salt and dried pepper
  flakes.
  




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Recipe ID 47233 (Apr 03, 2005)

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