Left Over Turkey Curry Soup

Put all that leftover turkey to good use in this tasty soup. It’s quick and easy to make and is loaded with color and flavor thanks to red curry paste, carrots, peppers, mushrooms, and snow peas. Fermented pastes are absolute must in a kitchen. They gives us great umami flavors and bring tastes from around the world. The cabbage is optional, but gives a lovely crunch. Let the soup sit a few minutes once you have fully prepped the bowls. And of course soups always taste best the next day…so save some!


Makes 6 servings

1 serving = 3 oz. pro, 2 fats

Ingredients:  

1 tablespoon avocado oil

2 medium shallots, thinly sliced lengthwise

3 garlic cloves, thinly sliced lengthwise

1 (1-inch) piece fresh ginger, peeled and thinly sliced

2.5 tablespoons red curry paste

1 teaspoon sea salt

4 cups low sodium broth

3 cups chopped cooked turkey meat, skin removed

1 large carrot, peeled and diced

1 medium bell pepper, diced

1/2 lb. white button mushrooms, quartered 

1 cup coconut milk, lite and unsweetened (shake can before opening)

Toppings: optional

fresh snow peas

chopped cilantro

Shredded cabbage

How to:

1. Add the oil to a large pot and warm over medium-high heat.

2. Once the oil is hot, add the shallots and stir constantly to avoid burning. Cook until translucent, about 1 minute.

3. Add the garlic and ginger, cook while stirring for an additional minute.

4. Add the curry paste and salt. Stir and cook the curry paste for about 1 minute, then add broth. Bring to a boil uncovered for 10 minutes, until the liquid has reduced slightly.

5. Add the turkey, carrots, bell pepper, mushrooms, and coconut milk to the pot, stir to combine. Reduce heat and simmer for 7 minutes.

6. Add 1/4-1/2 cup of cabbage to each bowl, and ladle amount of soup desired to each bowl.

7. Top with fresh snow peas and cilantro. Let sit a few minutes before serving.

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Tanya HW

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