Serves: 1

Turkey Korma Soup

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Turkey Korma Soup

A delicious, filling soup to keep you going throughout the day.

  • 85 g turkey breast (cooked & skinless )
  • Spray oil
  • 1 small onion (chopped)
  • 1 clove garlic (crushed)
  • 1 tbsp korma curry paste
  • 200 ml chicken stock ( made with a stock cube)
  • 1 medium tomato (deseeded and chopped)
  • 275 ml skimmed milk
  • 4 tsps desiccated coconut
  • 1 tbsp fresh coriander (finely chopped)
  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, stirring frequently.
  8. Do not allow to boil.
  9. Serve half the soup to each person.

This soup makes a satisfying lunch accompanied by a medium wholemeal pitta bread (6 Checks, 2g Fat per pitta).