I made this with the left over turkey breast after christmas and was so excited with the results! I’ll be using any poultry products i can get my hands on to make this yummy soup!!

Turkey Vatapa

Yield

6 servings (serving size: 1 1/3 cups)

Ingredients

• 1  teaspoon  peanut oil
• 1/2  cup  finely chopped onion
• 3  garlic cloves, minced
• 1  tablespoon  minced peeled fresh ginger
• 1  jalapeño pepper, minced
• 1  cup  water
• 1  (28-ounce) can no-salt-added diced tomatoes, undrained
• 1  (12-ounce) can light beer
• 1/4  cup  unsalted, dry-roasted peanuts
• 3  cups  chopped skinned cooked turkey
• 1/2  cup  light coconut milk
• 1/2  cup  finely chopped fresh parsley
• 1/2  cup  finely chopped fresh cilantro
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• Cilantro sprigs (optional)

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:195 (30% from fat)

Fat:6.4g (sat 1.8g,mono 2.3g,poly 1.7g)

Protein:19.9g

Carbohydrate:11.8g

Fiber:3.3g

Cholesterol:56mg

Iron:2.3mg

Sodium:301mg

Calcium:55mg