Categories: Soup, Spanish, Turkey

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)

Directions

1. 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.

2. 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.

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