Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, turkey keema and egg soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Turkey keema and egg soup is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Turkey keema and egg soup is something which I’ve loved my entire life.
The egg yolks are cooked through by tempering in the blender with the hot broth and through steaming in the pot. Do not bring the soup back up to a boil because you can ruin the consistency of the soup. The result is a creamy, luscious, lemony soup the whole family will love!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook turkey keema and egg soup using 30 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Turkey keema and egg soup:
- Take 100 g turkey mince (or something like pork/chicken mince)
- Make ready 1-2 eggs
- Take 1/2 onion sliced
- Prepare 1/2 yellow pepper sliced
- Make ready 1 handful leek sliced
- Take 1/2 tablespoon garlic paste
- Take 1/2 tablespoon ginger paste
- Prepare 2 cups meat stock and/or water
- Make ready Chopped chili's to preference (i just did 2 birds eyes)
- Get 1 handful spinach
- Get 1 tablespoon ghee
- Prepare 1 tablespoon creamed coconut
- Prepare Just under a handful of fresh Corriander
- Make ready Any extra veg of your choice (green beans, carrots etc)
- Prepare Spice mix
- Make ready 1/2 tablespoon paprika
- Prepare 1/2 tablespoon cumin
- Take 1/2 tablespoon ground corriander
- Take 1/2 tablespoon turmeric
- Prepare 1/2 tablespoon dokkah (optional)
- Prepare 1/4 tablespoon chilli powder
- Get 1/4 tablespoon ground clove
- Prepare 1/4 tablespoon ground cinnamon
- Make ready 1/4 tablespoon ground white pepper
- Get My garnish
- Take Some of the previous egg
- Make ready Safflower
- Make ready Cumin seeds
- Take Corriander
- Make ready Chilli flakes
Return mixture to a boil and add egg noodles. In a large pot over medium heat, heat oil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Bring a large pot of lightly salted water to a boil.
Instructions to make Turkey keema and egg soup:
- Mix all the ingredients for the spice mix together. You may add some salt to taste but I generally don't.
- In a bowl add the mince meat, ginger paste, garlic paste and 1 tablespoon of the spice mix. Mix it all together and cover. Refrigerate for an hour to a day.
- Cook the egg in some boiling water for 10 minutes. Once the 10 minutes is over remove it to a bowl or chopping board to cool down (you don't need to stop it cooking). I also chopped the veg as the egg cooked
- In a pan (or karahi, wok etc) add in your ghee. Once it's hot add the onions and cumin seeds. Allow it to cook for a couple minutes. Then add the creamed coconut, tomato's, chilli, pepper and 1/2 tablespoon of the spice mix. If you have something like carrots, add them in now.
- After they have cooked for a few minutes, add the mince meat and leek (or any easy cooking extra veg). Cook for a few minutes and then add half of your liquid. I did half stock and half water, so the stock went in first. Allow it a few more minutes so that the meat is fully cooked
- Then, add the spinach and 1/2 teaspoon of the spice mix. Mix and let simmer for 5 minutes before adding the rest of the liquid. Add the corriander. Allow to simmer again for about 5 more minutes
- Whilst your soup is simmering, remove the shell from your egg and remove the yolk, cutting the whites into small chunks.
- Now add 2/3 of the egg whites to the soup and crumble in the egg yolk. Mix and leave to simmer for a final 5 minutes.
- Once the 5 minutes is up, you can serve with the other 1/3 of the egg. I recommend adding more corriander and cumin seeds but it's wholly optional - Enjoy!
Heat oil in a large stock pot or Dutch oven over medium heat. Add turkey, bay leaves, thyme, salt, and black pepper and stir. Start by cooking your favorite noodles - we like the extra wide egg noodles (affiliate link) for turkey noodle soup. Drain, and rinse under cold water so the noodles don't stick together. In a separate soup pot, saute onions, celery, carrots and thyme in olive oil.
So that’s going to wrap this up with this exceptional food turkey keema and egg soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
