Thai Coconut Soup
Turkey, fresh chilli and coconut soup loaded with light vegetables and Edamame Beans. This is one big yummy soup that is very filling and so healthy. The Edamame beans are so delicate and fresh tasting plus they are a great source of carbs, proteins, good dietary fibre, omega 3 and folic acid. The lean turkey breast is almost pure protein making this a real fat burning food. Turkey has properties that help muscle fatigue and endurance, so a great ingredient to eat 3-4 times per week to help us go faster for longer. Coconut milk adds the creamy splash of sweetness that calms the fiery chilli plus it provides iron, manganese and phosphorus- which is good for strong bones. It’s a very healthy soup laden with nutrition-and it tastes amazing.
Simply leave out the turkey and swap a veggie stock cube for a delicious vegetarian Thai soup.
8oz turkey breast cut into bite sized pieces
1 can/tin coconut milk
1 tablespoon of olive oil
1 packet of mixed stirfry veg ( shredded caggage, sliced carrots, beansprouts)
1 handful Edamame Beans (frozen or fresh)
1 chicken stock cube
1 red chilli finely sliced – leave seeds in if you want a bit more heat
1 fresh lime
In a large pan heat the olive oil, saute the turkey until cooked and slightly browned. Add in the chillies and cook for a further minute. Toss in the veg and the beans and give it a quick mix. Pour in the coconut milk and crumble in the stock cube. Bring it to the boil, just enough to slightly wilt the veg-they should be crunchy- and remove and serve. Season with a smidge of sea salt and rip a few fresh Oriental Basil leaves over the top. Squeeze of fresh lime over the top to give it a pop of zinginess.