Turkey And Coconut Soup - cooking recipe

Ingredients

1/2 lb spinach leaves, washed and dried
1 tbsp canola oil
10.5 oz turkey breast, cubed
2 None red chili peppers, deseeded and chopped
1/3 lb fresh shiitake mushrooms, wiped clean and halved
1 bunch spring onions, trimmed and cut into short strips
1 tbsp curry powder
1 - 13.5 oz can coconut milk
3 None vegetable bouillon cubes, crushed
1 None lime, thinly sliced
1/4 lb frozen peas

Preparation

Blanch spinach in a pot of boiling, salted water until just wilted. Drain, squeeze out any excess liquid and roughly chop. Set aside.
Heat oil in a large pan, add turkey and saute over medium heat until browned all over. Add chili, mushrooms and spring onions and saute for 1-2 mins. Add curry powder and cook for 1 min. Add coconut milk and 2 cups water. Bring to a boil, add crushed bouillon cubes then reduce heat and simmer for 5 mins. Add lime slices, spinach and peas and simmer for 3-4 mins until peas are tender. Season to taste.