Turkey Coconut Curry Soup

By danand

Mike Henry (Aspen Employee)Two time AWARD WINNING,
I entered the Utah’s Own Recipe Round Up cooking contest and took first place for my Turkey Coconut Curry Soup. I then defended my title and took first place at the S.L.C. County Fair.

Ingredients

• 3 14.5 cans of Chicken Stock
• 1 1/2 lbs. of cubed Turkey or Chicken
• 1 19 oz can of Coconut Milk
• 2 cups of slivered yellow onion
• 2 1/2 tablespoons of fresh chopped garlic
• 1 tablespoon salt
• 2 cups sliced brown mushrooms
• 1 -2 tablespoons yellow curry
• 1 teaspoon fresh ground pepper
• 1 tablespoons dried mint
• 2 tablespoons sugar
• 2 tablespoons peanut butter
• 2 1/2 tablespoons corn starch
• 2 large tomatoes
• 1 cup fresh chopped cilantro
• 1/2 cup milk
• 2 tablespoons vegetable bouillon
• 1 cup coconut powder (optional for more coconut flavor)

Preparation

Step 1

Pour the 3 cans of chicken stock into a stock pot and bring to a boil. When the stock is at a slow boil, place the turkey into the pot and allow to cook for about 4-5 minutes. Add the can of coconut milk, meadow gold milk, onion, garlic, pepper, curry, sugar, peanut butter salt and vegetable bouillon to the pot and allow to mixture to come back to a boil. Once the pot has come to a boil take your corn starch with a little bit of water mixed and stir into the pot to thicken. Once thickened turn off the burner and add the mushrooms and dried mint, cover and allow to rest for about 10 minutes to allow the mushrooms and mint to cook.

In a serving bowl, add ¼ cup chopped tomatoes and 1 tablespoon cilantro and ladle in the soup and serve.