Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, turkey keema and egg soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Turkey keema and egg soup is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Turkey keema and egg soup is something which I have loved my whole life. They are fine and they look wonderful.
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 first prepare a few components. You can have turkey keema and egg soup using 30 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Turkey keema and egg soup:
- Get 100 g turkey mince (or something like pork/chicken mince)
- Prepare 1-2 eggs
- Get 1/2 onion sliced
- Get 1/2 yellow pepper sliced
- Get 1 handful leek sliced
- Make ready 1/2 tablespoon garlic paste
- Prepare 1/2 tablespoon ginger paste
- Make ready 2 cups meat stock and/or water
- Make ready Chopped chili's to preference (i just did 2 birds eyes)
- Prepare 1 handful spinach
- Prepare 1 tablespoon ghee
- Prepare 1 tablespoon creamed coconut
- Take Just under a handful of fresh Corriander
- Make ready Any extra veg of your choice (green beans, carrots etc)
- Take Spice mix
- Prepare 1/2 tablespoon paprika
- Prepare 1/2 tablespoon cumin
- Make ready 1/2 tablespoon ground corriander
- Prepare 1/2 tablespoon turmeric
- Get 1/2 tablespoon dokkah (optional)
- Take 1/4 tablespoon chilli powder
- Prepare 1/4 tablespoon ground clove
- Make ready 1/4 tablespoon ground cinnamon
- Prepare 1/4 tablespoon ground white pepper
- Make ready My garnish
- Prepare Some of the previous egg
- Get Safflower
- Take Cumin seeds
- Make ready Corriander
- Take Chilli flakes
Add turkey, bay leaves, thyme, salt, and black pepper and stir. Bring to a boil, then add egg noodles. Discard thyme, rosemary, and bay leaf. For a delicious day-after-Thanksgiving meal, put leftover turkey to work in this homemade turkey noodle soup.
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!
It takes on some serious creamy chicken and wild rice vibes, yet it still lives in its own little world. The turkey and simple seasonings make sure of that. I actually think it's my favorite creamy veggie + rice soup in the long lineup of similar soups I have on my blog. 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.
So that is going to wrap this up for this exceptional food turkey keema and egg soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
