
Thai Turkey Drumstick And Coconut Soup
INGREDIENTS
500ml Chicken Stock for Braising The Turkey Drumstick
The pulled meat from x1 Turkey DrumstickĀ https://trewayfarm.co.uk/product/turkey-drumstick-frozen/
1 Tbsp Fish Sauce
2 Tbsp Red Thai Curry Paste
400ml Can Coconut Milk
500ml Chicken StockĀ https://trewayfarm.co.uk/product/potts-chicken-stock/
Zest and Juice of 2 Limes
300g Pack of Stir Fry Veg
200g Pack of Cooked Egg or Rice Noodles
The Drumstick
1, Place the turkey drumstick in a casserole dish and pour in the chicken stock. Cover tightly with foil and cook in the oven until the meat is soft and falling away from the bone. Approximately 2 hours at 180 degrees C. Check regularly and top up with water if necessary.
2, Remove the drumstick and place on a chopping board. Using a fork shred the meat from the bone being careful to look out for any pieces of cartilage.
3, Meat can be used straight away or allow to cool then cover and pop in the fridge ready to use.
The Soup
1, In a saucepan heat the red thai curry paste with a splash of water for 2-3 minutes until warmed through.
2, Pour in the coconut milk, stock, lime juice and fish sauce. Stir well and bring to a gentle simmer.
3, Add in the pulled turkey meat and vegetables then cook for around 5 minutes until the veg is slightly softened and the turkey is warmed through throughly.
4, Carefully drop in the noodles and allow to cook for a further 2 minutes.
5, Serve immediately!
Tips:
This will generously serve two people, I cooked a double quantity for the four of us and there was some left for lunch the next day!
Turkey drumsticks can be cooked from frozen but allow further cooking time.