The Hottest ‘New’ Turkey Soup

TURKEY  SOUP ~ ASIAN STYLE
This Asian-inspired soup is so delicious for your Thanksgiving leftovers.  A hearty soup that is  bursting with flavour and coconut creamy.  Perfect for a quick dinner.

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INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup sliced portobello mushrooms or shitake mushrooms
  • 1 cup of sliced carrots (about 1 large or 2 small)
  • 2 tablespoons red curry paste
  • 1 tablespoon minced lemongrass or puree
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 pound of cubed turkey (or chicken)
  • 1 quart (4 cups) turkey or chicken broth
  • 1 ~ 5 1/2 oz. can regular (not light) coconut milk
  • 1 tablespoon fish sauce or reduced sodium soy sauce
  • 1 cup fresh or frozen peas
  • salt and pepper to taste
  • 0.25 pounds (4 oz.) udon noodles, thick spaghetti or kamut noodles

Lime wedges for serving (optional)
Cilantro for serving (optional)
🌶️ 🌶️ Hot chili peppers – to taste (optional)

INSTRUCTIONS

  1. Heat the olive oil in a 3 to 4 quart sauce pan or dutch oven over medium heat. Stir in the mushrooms and cook for 3 to 4 minutes just until the mushrooms begin to brown.
  2. Add the carrots, curry paste, lemongrass, ginger, garlic and stir together. Add the cubed turkey (add chili peppers  here  -optional) and cook, stirring occasionally for 2-3 minutes.
  3. Stir in the chicken broth, coconut milk and fish sauce or soy sauce and bring to a simmer. Cook for about 5 minutes and then add the noodles and cook for 5-7 minutes more, until the noodles are tender. Add the frozen or fresh peas. They will heat up sufficiently to serve without turning brown or overcooking.
  4. Divide between 4 bowls. Serve with lime wedges and cilantro leaves for garnish.
  5. Add salt and pepper to taste.


FOOD TIP
The best turkey stock  from your Thanksgiving turkey will blow away the winter chill. Make this stock yourself with veggies, onions and end of season garden herbs right after you finish your Thanksgiving dinner. Throw the turkey carcass right into a pot of boiling water.  You will guard yourself from those sniffles and colds with home made turkey soup.

What a perfect way to keep healthy. Turkey and chicken soup have the same benefits.  A proven anti-inflammatory effect, causing a reduction of chest congestion! Plus, with turkey soup, you have the added benefit of triptophan to help calm and sooth; providing the perfect relief for the day when you need the warmth and comfort only hot soup can provide.

. . . MY FIRST COLD OF THE WINTER SEASON

YESTERDAY MORNING, I woke up with a scratchy throat and a slight cough. Visions of chicken soup danced in my head. Off to the market I go! I needed more stock. Grain fed organic chicken bones with no added hormones and a local fowl would be my soup base.  After I made my stock, I had a hot cup of clear broth before going to bed and a big bowl of spicy curry turkey  soup for lunch the next day, with all the goodness of garlic, ginger,  carrots and more.   I was already feeling better; especially after lunch.

This is the chilly season and that spells S-O-U-P!

How nice of Arthur to send pictures of his  ‘HOT’ Turkey Soup! (makes enough for two more lunches  – for a single guy)

Exotic Leftover Turkey

THE NEW COMFORT FOOD
The Christmas Turkey brings to life family gatherings. Such a warm and loving atmosphere of uncles, aunts and good friends. The turkey was enthusiastically embraced as a Christmas tradition and it was considered an “exotic bird”, especially by the upper crust in England during the 16th century. In 1950 turkeys became affordable for the middle class. By making a Thai turkey dish from leftovers may also be considered exotic – for now.
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LET’S EAT…SIMPLE.

leftover_turkey

Turkey Leftovers

I make my leftover Thai turkey every year now. First, I make sure I buy a large enough turkey so I can get about a pound (.46 kilos) of leftover, tasty turkey meat. I have two great meals from one turkey every year. Too tired to cook? Freeze leftover turkey and make this delicious, nutritious meal another day! Make it once and you will enjoy the tantalizing flavours with rich creamy coconut milk. Your family will love it!
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img_4370INGREDIENTS
2 tablespoons avocado oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons easy home-made  or jarred Thai Red Curry Paste
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound left over turkey, cubed or strips
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish
INSTRUCTIONS
1. In a large wok or saute pan, heat the oil over medium-high heat.
2. Add to the pan shallots, saute a few minutes
3. Add to the pan garlic and saute a few more minutes.
4. Add to the pan shallots, bell peppers, and carrots.

Easy Sliced Red Peppers

Easy Sliced Red Peppers

5. Stir-fry until soft (2 to 3 minutes).
6. Add the curry paste and cook, stirring, until fragrant (30 seconds to 1 minute).
7. Stirring, add the fish sauce and sugar, then add the coconut milk and bring to a boil.
8. Simmer until thickened slightly (about 2 minutes).
9. Add the turkey, stirring  (about 5 minutes).
10. Remove from the heat and stir in the basil and cilantro.
Serve over jasmine rice, garnished with cilantro sprigs.
Optional: Add more greens such as leftover peas, spinach, bok choy, celery or kale.

Red Thai Curry Chicken with Jasmine Rice

Red Thai Curry Turkey with Jasmine Rice

In Thailand, POPULAR dishes using red curry paste cooked in coconut milk and are added to meat such as chicken, beef, pork, duck or shrimp are fabulous.

ALTERNATIVE COOKING METHOD
If you are using raw chicken or turkey, you can use a Pressure Cooker to prepare your Thai Red Curry in about 30 minutes
didyouknow
DID YOU KNOW?  Turkey is an excellent source of lean protein and selenium and a good source of vitamin B6.  Selenium is involved in thyroid hormone metabolism, antioxidant defense systems, immune function and DNA repair.  Turkey is also rich in vitamin B3, which helps to control insulin and blood sugar.

HAT2FOOD TIPS: If you don’t have fish sauce handy you can use anchovies. My mum always had fish paste in the frig. She bought it in a squeezable tube and kept it in the door of the frig. She would also keep anchovies in a small glass jar tucked away in the frig. They really come in handy. Hard boiled eggs with anchovies on toasted rye bread was a typical treat in our house.

SPECIAL FESTIVE COLOURS for your Exotic Leftover Turkey. Add green peppers for a MERRY CHRISTMAS and enjoy  the holidays with FESTIVE, ‘HEALTHY’ RED AND GREEN PEPPERS!
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