Thai Coconut Curry Soup

• 1 large package Turkey fillets
• 2 (900 ml) Chicken Broth
• 2cans (500 ml) Coconut Milk
• 1 bunch Carrots
• 2 Broccoli crowns
• 2 Red Peppers
• 2 packages Oyster mushrooms
• 1 stalk fresh lemongrass
• 1 handful Thai birdseye chilies
• 4 Green chilies
• 2 small Shallots
• 1 small bunch Cilantro leaves
• 3-4 Kaffir lime leaves
• 1/2 jar Hot chilli paste
• 3 tablespoons Hot curry powder
• 1 teaspoon Cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon chilli powder

1. Add chicken broth and coconut milk to a very large pot & bring to a low boil.
2. Cut lemongrass into small 3cm strips, add to pot.
3. Add lime leaves, cilantro, chilli paste, curry powder, cumin, cayenne pepper, chilli powder to pot.
4. Dice birdseye and green chilies, shallots, add to pot.
5. While waiting for broth to boil chop into bite size pieces: - Carrots, Broccoli, Red Peppers, Oyster Mushrooms
6. Once on a low boil, cut Turkey fillets into thin bite-size strips, add to pot.
7. Boil for 10 minutes or until Turkey is cooked through.
8. Add Carrots, boil for 10 minutes.
9. Add Broccoli, boil for another 5 minutes.
10. Add Red Peppers, Oyster mushrooms, low boil for 5-10 minutes or until slightly cooked.
11. Stir & serve.
12. Garnish with cilantro leaves

turkey fillets, coconut milk, carrots, broccoli crowns, red peppers, mushrooms, handful thai birdseye chilies, green chilies, shallots, cilantro, lime leaves, chilli paste, curry powder, cumin, cayenne pepper, chilli powder

Taken from cookpad.com/us/recipes/472734-thai-coconut-curry-soup (may not work)