Prep Time: 15 minutes Cooking Time: 15 minutes Ready In: 30 minutes
- 1 t. olive oil
- 1/2 cup finely chopped onions
- 3 garlic cloves, minced
- 1 T. minced peeled fresh ginger
- 1 jalapeño pepper, minced
- 24 ounces vegetable broth
- 2 cups of diced roma tomatoes
- 1/4 cup unsalted, dry-roasted peanuts
- 3 cups chopped skinned cooked turkey
- 1/2 cup light coconut milk
- 1/2 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh cilantro
- 1 T. fresh lime juice
- 1/2 t. salt, 1/2 t. black pepper
- Optional: Fresh shrimp
- Garnish with plain Greek yogurt and sprigs of cilantro
- Step 1: Heat oil in a Dutch oven over medium-high heat.
- Step 2: Add onion and garlic; sauté 2 minutes.
- Step 3: Add ginger and jalapeño; sauté 30 seconds.
- Step 4: Stir in broth and tomatoes; bring to a boil.
- Step 5: Cover, reduce heat, and simmer 20 minutes.
- Step 6: Place peanuts in a spice or coffee grinder; process until finely ground.
- Step 7: Add ground peanuts, turkey, (shrimp, if desired) and coconut milk to pan. Stir, and increase heat to medium until soup is simmering. Keep stirring for another 5 minutes.
- Step 8: Add parsley, cilantro, juice, salt, and pepper. Garnish with cilantro sprigs. Serve!
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