Summary

Ingredients

• 1 bunch spring onion (s)
• 1 piece (s) ginger (approx. 0 g)
• 300 g turkey breast
• 1 tablespoon oil
• 1 teaspoon curry
• 1 can coconut milk (425ml), unsweetened
• 5 tablespoon heavy cream
• 1 tablespoon chicken broth, grained
• 1 tablespoon lime juice
• 3 tablespoon flour
• salt and pepper
• possibly desiccated coconut (coconut chips)
• Possibly fresh coriander greens, for garnish

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Instructions

1. Clean and wash the spring onions and cut into small rings. Ginger peel and finely chop. Wash the meat, pat dry and cut into small cubes.
2. Heat the oil in a large saucepan. Sear the meat in it for about 5 minutes, then season with salt and pepper and remove. Fry the spring onions in the hot frying fat (I add a little more oil because turkey breast is usually very lean). Dust the curry and flour over it and sauté briefly. Gradually add 1/2 l of water, whisking it through vigorously with a whisk.
3. Then stir in coconut milk, cream, stock and ginger. Cover and simmer again for 10 minutes, then season with salt, pepper and lime juice and reheat the meat in the soup. Garnish with coriander leaves and serve.