Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, turkey keema and egg soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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! If you make this turkey keema recipe, be sure to try it with my easy, curry house style stovetop naans!
Turkey keema and egg soup is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Turkey keema and egg soup is something that I have loved my whole life. They’re fine and they look wonderful.
To begin 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 cook it.
The ingredients needed to make Turkey keema and egg soup:
- Make ready 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
- Prepare 1 handful leek sliced
- Take 1/2 tablespoon garlic paste
- Make ready 1/2 tablespoon ginger paste
- Take 2 cups meat stock and/or water
- Prepare Chopped chili's to preference (i just did 2 birds eyes)
- Make ready 1 handful spinach
- Prepare 1 tablespoon ghee
- Prepare 1 tablespoon creamed coconut
- Prepare Just under a handful of fresh Corriander
- Take Any extra veg of your choice (green beans, carrots etc)
- Get Spice mix
- Prepare 1/2 tablespoon paprika
- Take 1/2 tablespoon cumin
- Get 1/2 tablespoon ground corriander
- Take 1/2 tablespoon turmeric
- Take 1/2 tablespoon dokkah (optional)
- Get 1/4 tablespoon chilli powder
- Make ready 1/4 tablespoon ground clove
- Prepare 1/4 tablespoon ground cinnamon
- Take 1/4 tablespoon ground white pepper
- Get My garnish
- Make ready Some of the previous egg
- Prepare Safflower
- Prepare Cumin seeds
- Make ready Corriander
- Prepare Chilli flakes
Discard thyme, rosemary, and bay leaf. Add turkey, bay leaves, thyme, salt and black pepper; stir to mix well. Add chicken broth and bring mixture to a boil. Return mixture to a boil and add egg noodles.
Steps 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!
Add chicken broth and bring mixture to a boil. Return mixture to a boil and add egg noodles. In a large pot, heat olive oil over medium heat. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Stirring in a generous handful of chopped parsley when the soup is done brightens the color and brings up the herbal notes in the broth.
So that’s going to wrap it up with this exceptional food turkey keema and egg soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
