Serves: 2

Turkey Korma Soup

FG 2 | CC 7

Calories: 175 kcal


  1. Shred the cooked turkey breast

  2. Spray a medium saucepan with oil and cook the onion gently until softened.
  3. Add the garlic and curry paste and cook for 1 minute, stirring.
  4. Crumble in the chicken cube and pour over the hot water.
  5. Add the chopped tomato and shredded chicken and stir until the cube has dissolved.
  6. Cook gently for 5 minutes.
  7. Stir in the milk, coconut and coriander and cook gently for a further 5 minutes, (do not allow to boil) stirring frequently.
  8. Serve half the soup to each person.

This soup makes a satisfying lunch accompanied by a medium wholemeal pitta bread (Add 4 Checks per pitta)