Happy (almost) Thanksgiving to all of my American friends!
I've been wanting to share this recipe with you for what feels like ages now. You see, here in Canada we celebrate Thanksgiving in October. After our big turkey dinner, I was left with the remains of a deliciously roasted 14 pound bird. I made some homemade turkey stock but didn't feel like the usual turkey soup recipe.
It was actually my very handsome (and awesomely creative in the kitchen) man who came up with the idea for Thai Coconut Turkey Soup.
I know it might seem a little strange to put turkey in Thai food but since it is a whole lot like chicken, just way more flavourful, it totally works. And if you want to make this when you don't have a ton of leftover turkey to try to figure out what to do with, you can easily turn this into Thai coconut chicken soup. Bada bing bada pow. Two soups in one.
And did I mention that I was eating this (or actually taking pictures of this) less than a half hour after I started making it? It's one of those perfect I-don't-want-to-cook-since-I've-just-spent-a-bazillion-hours-cooking-Thanksgiving-dinner kind of recipes.
If you make this Thai Coconut Turkey Soup, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.Print
Turn your leftover turkey into the most delicious turkey soup you will ever eat. Once you make turkey soup this way you'll never make it any other way again.
- A small splash of oil
- 1 onion, sliced thin
- A big handful of shiitake mushrooms, cut in half
- 3 cloves of garlic, finely minced
- 1 inch piece of ginger, julienned
- A handful of cherry tomatoes
- 4 cups turkey stock (can substitute chicken stock)
- 1 cup shredded cooked turkey (or chicken) meat
- 1/2 cup canned coconut milk
- 1 1/2 tablespoons good quality green Thai curry paste*
- 1 tablespoon soy sauce
- 1 bell pepper
- 2 handfuls of sprouts
- Salt to taste
- A small handful of cilantro
- Optional: a good squirt of sriracha
- Heat oil in a large pot over medium high heat. Add onions and cook till they begin to soften. Add shiitake mushrooms and cook for about 5 minutes, or until they are soft. Add garlic, ginger and cherry tomatoes and cook for 1 more minute.
- Add turkey stock, turkey meat, coconut milk, good quality curry paste* and soy sauce. Bring to a boil then reduce to a simmer for 2 minutes.
- Remove from heat and add bell pepper and sprouts.
- Taste and add salt as necessary. (If you've made your own turkey stock and haven't salted it you will need to add a fair bit here.)
- Pour into large bowls and garnish with cilantro and optional sriracha.
*I always use Amoy or Mei Jin Thai curry pastes and both are excellent.
The only brand that I have tried but wouldn't recommend for this recipe is Thai Kitchen as it is spicy but not very flavourful.