Bring up the flavor and spice with this curried turkey soup. Yellow Thai curry paste and rich, creamy coconut milk will transform your leftover Thanksgiving turkey and baked yams into nothing like last night’s dinner. This recipe is a fun and delicious departure from eating 10 turkey sandwiches over the next few days….
Thai Curry with Turkey and Vegetables
1 tablespoon coconut oil or ghee (clarified butter)
1 large shallot (or 2 small) thinly sliced
1 red pepper, chopped
1 cup chopped mushrooms
1 garlic clove, minced
1 can whole-fat unsweetened coconut milk (do not shake can before opening)
3 tablespoons curry paste
4 cups chopped leftover Thanksgiving turkey (white and dark meat or whatever you have left)
2 cups roasted yams or sweet potatoes
1 quart turkey stock (or chicken or vegetable stock)
2 kaffir lime leaves
1/2 teaspoon fish sauce (optional)
1 – 2 tsp palm or coconut sugar as needed
1/2 cup cilantro
1/4 cup sliced green onions
Slivered chilis as need to desired spiciness
Heat a 6-quart pot on medium heat and melt coconut oil or ghee. Add shallots and red pepper and sauté until softened but not browned.
Add in mushrooms and garlic and continue sautéing for another 3 minutes.
Spoon in thickest portion of coconut milk and cook for about 5 minutes on medium high.
Stir in curry paste and continue cooking as you work in paste throughout the coconut milk and vegetables.
Add remaining coconut milk. Taste and add a pinch or two of sea salt if necessary.
Add in chopped cooked turkey, yams, stock, and kaffir lime leaves, stirring gently. Simmer on low heat for about 15 minutes.
Balance flavors. Taste broth and add fish sauce if using. Stir through and taste again, adding a bit of sugar to bring up spice level if desired and a little lime juice to taste.
Before serving stir in half the cilantro and green onions. Ladle soup into bowls adding fresh cilantro and green onions for garnish. For extra heat top with a few slivered chilis. Enjoy!