Recipe - Coconut Coriander Soup With Vermicelli And Turkey (Mf)

2 tablespoon Vegetable oil
1 pound Ground chicken or turkey
2 Garlic cloves; minced
Quartersize slice fresh
ginger, minced
2 cup Water
4 cup Chicken or vegetable broth;
preferably lowsalt
One fourth pound Vermicelli; capellini or
very fine egg noodles,
broken into 2inch lengths
2 Limes
2 Scallions
One half cup Packed washed fresh
coriander leaves
7 ounce Unsweetened coconut milk;
(up to 8)
One half teaspoon 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.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6646

Posted to MCRecipe Digest V1 #793 by 4paws@netrax.net (ShermeyerGail) on
Sep 19, 1997