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Spicy Brazilian Turkey Soup

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  • Makes: 6 servings
  • Yields: 1 1/3 cups each
  • Prep: 15 mins
  • Cook: 30 mins

Spicy Brazilian Turkey Soup

Directions

  1. In a large Dutch oven heat oil over medium heat. Add onion and garlic; cook and stir for 2 minutes. Add jalapeno pepper and ginger; cook and stir for 30 seconds more. Add tomatoes, beer, and broth. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
  2. Meanwhile, place peanuts in a coffee grinder or a heavy resealable plastic bag. Process or crush with a rolling pin until finely ground. Stir ground peanuts, turkey, and coconut milk into tomato mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
  3. Stir in 1/2 cup cilantro, parsley, lime juice, black pepper, and salt. Simmer, uncovered, for 5 minutes more. If desired, garnish each serving with additional cilantro.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Spicy Brazilian Turkey Soup)

  • Per serving:
  • 222 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 56 mg chol.,
  • 244 mg sodium,
  • 10 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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