Coconut Coriander Soup with Vermicelli and Turkey

Name: Coconut Coriander Soup with Vermicelli and Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 pound ground chicken or turkey; 2 garlic cloves, minced; Quarter-size slice fresh ginger, minced; 2 cups water; 4 cups chicken or vegetable broth, preferably low-salt; 1/4 pound vermicelli, capellini or very fine egg noodles, broken into 2-inch lengths; 2 limes; 2 scallions (green onions); 1/2 cup (packed) washed fresh coriander leaves; 7 to 8 ounces unsweetened coconut milk; 1/2 teaspoon dried pepper flakes; Salt

Servings: persons

2 tablespoons vegetable oil
1 pound ground chicken or turkey
2 garlic cloves, minced
Quarter-size slice fresh ginger, minced
2 cups water
4 cups chicken or vegetable broth, preferably low-salt
1/4 pound vermicelli, capellini or very fine egg noodles, broken into 2-inch lengths
2 limes
2 scallions (green onions)
1/2 cup (packed) washed fresh coriander leaves
7 to 8 ounces unsweetened coconut milk
1/2 teaspoon dried pepper flakes
Salt

1
Heat the vegetable oil.
2
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.
3
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.
4
Add the water and chicken broth and bring the liquid to a boil.
5
Add 1 teaspoon of salt and the vermicelli.
6
Cover the pan and cook until the pasta is tender, about 5 minutes.
7
While this is cooking, juice the limes, slice the scallions into 1/4-inch rounds, and roughly chop the coriander.
8
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.

951

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 pound ground chicken or turkey, 2 garlic cloves, minced, Quarter-size slice fresh ginger, minced, and more.

Yes, Coconut Coriander Soup with Vermicelli and Turkey falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!