A delicious recipe that is perfect for post Thanksgiving Turkey leftovers, this savory and flavor packed soup will quickly become a new favorite. Full of tasty herbs and seasonings, every bite of this soup will have you wanting another. For a less spicy version, omit the Jalapeño. If you aren't making this recipe around Thanksgiving, or just don't want to use turkey, you can easily substitute chicken or tofu for protein. Enjoy!
Makes 6 servings
Preparation Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
*1 tablespoon ghee
*2 cloves of garlic, minced
*1/2 of a yellow onion, finely diced
*3 inches of ginger, thinly sliced
*1/2 Jalapeño, seeds removed, thinly sliced
*1 lemongrass stalk, crushed with the side of a knife and sliced into small thin pieces
*2 teaspoons red curry paste
*6 cups of chicken broth
*1 can of coconut milk
*3 cups of leftover turkey, cut into cubes
*1 sweet bell pepper, sliced
*8 ounces of white mushrooms, sliced
*1 1/2 tablespoon soy sauce
*1 tablespoon sugar
*2 tablespoons lime juice
*3 green onions, thinly sliced
*Fresh cilantro, for garnish
Preparation:
*In a soup pan over medium heat add in the ghee. Once melted, add the garlic, onion, ginger, jalapeño, lemongrass, and red curry paste. Stir frequently for 5 minutes.
*Pour in the chicken broth and bring to a boil, then reduce to a simmer and cook for 30 minutes uncovered.
*Strain out all the aromatics (garlic, onion, lemongrass, ginger)
*Add bell pepper and cook for 3 minutes.
*Pour in coconut milk, turkey breast, and mushrooms. Simmer for 10 minutes.
*Add soy sauce, sugar, and lime juice, cook for 2 minutes.
*Add to serving bowls, topping with cilantro, a bit of siracha, and green onion.
