Do you have the thoughts that float in your head that when Thanksgiving is over, you have a hard time like always trying to figure out what to do with all your turkey leftovers other than making sandwiches? Not that sandwiches are bad. I do love making a stacked turkey sandwich with bacon, cheese and whatever fixings I have in my fridge on that day.
What can I make that is different? It’s starting to be a little cool at night and it feels like soup weather. Ah…let’s make soup!
So soup it is, but what can I do that is different? There are tons of turkey soup recipes out there. But how about a Red Curry Turkey Soup! I am a big fan of Thai Tom Kha Gai. So, I decided, let me pull some ingredients from that and put together a very flavorful soup using up my leftovers! I hope you enjoy!
And as always, thanks for Spending Time In My Kitchen!
Red Curry Turkey Soup
8
servings15
minutes1
hour30
minutesPerfect recipe to prepare a more exotic dish with that leftover turkey!
Ingredients
Leftover turkey
32 oz Chicken or Turkey broth
32 oz water
19 oz Coconut Milk, full fat
1 carrot, thin slices
1 celery, thin slices
1 sweet onion, thin slices
1 shallot, minced
2 to 4 oz red curry paste
1 green onion, sliced on bias
1/2 cup Thai basil
3 Tbl fish sauce
2 Limes, juice and zest
8 oz of shiitaki mushrooms, sliced
- Garnish
Thai basil
Lime quarters
Rice noodles. Not really necessary if you have substantial turkey leftovers for a bowl of soup. It is a great add-on if are feeling like you need some carbs!
Directions
- If for some reason, your family ate more turkey during the football games, and you need additional turkey, go to the market and get some drumsticks or wings and roast in oven at 400° for about 45 minutes to an hour, or until internal temp is 150°. (Remember, we are putting those legs and wings in the stock pot to finish the cooking process and to get the additional flavor from the bones.)
- Season them just like you do with your whole turkey.
- While turkey legs and wings are roasting, add 1 stick of butter to stock pot and roast carrots, celery, onion, shallots and mushrooms until brown.
- When vegetables are cooked, add water and broth to pot. Add the whole legs and wings to the pot to continue their cooking after roasting in the oven. Make sure you have enough liquid to cover the legs and wings. Turn heat to medium simmer and cook for another hour.
- Add red curry and fish sauce to pot. Add lime juice and zest.
- After about 45 minutes in the pot, pull out the legs and wings and take meat off the bones and place shredded meat in the pot. Add whatever leftover turkey you have from Thanksgiving and place into pot and stir.
- Add coconut milk, stir and simmer soup for another 15 minutes. Add a little salt and pepper to taste. Try some additional fish sauce if you are wanting salt. It adds some great umami to your dish!
- Grab a bowl of soup; add some sliced green onion, lime wedge, and Thai basil as garnish. Also lay in some thin rice noodle if desired.
- Enjoy!
Notes
- If you can’t find shiitaki mushrooms, any of your favorite mushrooms would work.
- Depending on your desired salt level, adjust the amount of Fish Sauce up or down.
Did you make this recipe?
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