This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Thai Turkey Soup

6 ounces linguine
½ cup unsalted roasted peanuts
zest and juice of 1 lemon
1-by-1½ inch piece of ginger, peeled and quartered
3 large cloves garlic
1 tablespoon sugar
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1 medium red onion, quartered
1 tablespoon oil
28 ounces chicken stock
14 ounces coconut milk
2 cups cooked turkey, sliced or cubed
2 tablespoons fresh lime juice
optional garnishes: chopped cilantro, sliced green onion, lime wedges

Cook pasta, drain, and set aside. Using a food processor, chop the peanuts, removing 2 tablespoons for garnish. Add lemon peel, lemon juice, ginger, garlic, sugar, cumin, cayenne and one onion quarter to the ground peanuts. Process, scraping the sides of the bowl as needed.

In a medium-large stock pot, heat oil on medium, add the peanut paste mixture. Cook 5 minutes, stirring frequently. Will burn if you’re not careful.

Slice the remaining red onion quarters into thin slivers, add to the pan along with the stock and coconut milk. Bring to a boil, reduce heat to medium and cook, stirring occasionally, about 8-10 minutes. Add linguine, turkey and lime juice. Heat thoroughly. Garnish if desired, and serve.