RECIPE: Thai-Inflected Turkey Curry Soup

   

There are thousands of recipes for what to make with the leftovers after a big Thanksgiving feast. I always love to make stock with the bones left from the main feast, and I use it to make a collection of turkey broth-based soups that are perfect for lunches and dinners in the days following "turkey day." One of the wonderful things about soup is that it freezes so well; when you get sick of seeing turkey anything, freeze the soup and take it out when it entices again (or when you're feeling lazy and don't feel like cooking yet another meal!).

In this recipe, I've gone in a very different direction from good old American turkey noodle soup. In fact, I've taken Thai spices and flavorings and made a soup that can be anywhere from "lightly Asian-inspired" to full-on Thai spicy goodness. Based on the ingredients you have on hand, and your mood, you decide. Enjoy!


THAI-INFLECTED TURKEY CURRY SOUP

Serves 6-8

2 TBS. peanut or olive oil
8 cups turkey stock
2 cups shredded turkey meat
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
3 TBSP. Thai red curry paste
1 stalk fresh lemongrass, thinly sliced into rounds
1 kaffir lime leaf 
1/4 cup rice wine vinegar
16 oz. unsweetened coconut milk 
2 red bell peppers, thinly sliced
1-2 cups haricot vert, trimmed and chopped into 1/2-inch dice
1/2 cup roasted salted peanuts
2 TBSP fish sauce, optional
1 bunch cilantro, roughly minced
Fresh limes

- In a large pot, warm the oil until it shimmers, then add the diced carrots, celery, and onion. Sweat these vegetables over low heat for about 5 minutes, until they begin to soften. 
- Add the red curry paste, lemongrass, and kaffir lime leaf, and stir over medium-high heat until fragrant, about one minute. Add the rice wine vinegar and cook for about 2 minutes.
- Add the turkey broth and the coconut milk, and bring the soup to a boil.
- Once boiling, turn the heat down to medium-low. Add the red peppers and the haricot vert, and the shredded turkey meat, and let the flavors meld, pot covered, for about 10 minutes.
- Taste and adjust for flavor and seasoning, adding fish sauce if it needs salt (alternatively just add salt).
- Just before serving, add the cilantro and the juice of one lime, and serve topped with peanuts and a lime wedge.