Turkey And Coconut Soup

• 1/2 lb spinach leaves, washed and dried
• 1 tbsp canola oil
• 10.5 oz turkey breast, cubed
• 2 None red chili peppers, deseeded and chopped
• 1/3 lb fresh shiitake mushrooms, wiped clean and halved
• 1 bunch spring onions, trimmed and cut into short strips
• 1 tbsp curry powder
• 1 - 13.5 oz can coconut milk
• 3 None vegetable bouillon cubes, crushed
• 1 None lime, thinly sliced
• 1/4 lb frozen peas

1. Blanch spinach in a pot of boiling, salted water until just wilted. Drain, squeeze out any excess liquid and roughly chop. Set aside.
2. Heat oil in a large pan, add turkey and saute over medium heat until browned all over. Add chili, mushrooms and spring onions and saute for 1-2 mins. Add curry powder and cook for 1 min. Add coconut milk and 2 cups water. Bring to a boil, add crushed bouillon cubes then reduce heat and simmer for 5 mins. Add lime slices, spinach and peas and simmer for 3-4 mins until peas are tender. Season to taste.

spinach leaves, canola oil, turkey breast, red chili peppers, shiitake mushrooms, spring onions, curry powder, coconut milk, vegetable bouillon cubes, lime, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/17185 (may not work)