Because you need ANOTHER leftover idea…
Sadly, we have very few leftovers in this house. I might cook two turkeys at Christmas, one for dinner and one for the rest of the goodness! I have a thing for turkey, every once in a while I’ll get a craving for one and not bother with all the fixin’s. I toss a couple of cut lemons, some sage, rosemary and garlic inside the bird, stick it in the oven & fuggedaboutit.
Anyway, back to the scoop on my soup! I love making it. I may have mentioned that I’m not a purist in my own cooking. I try, I play and then I tweak. Sometimes I like, sometimes I don’t. Sweet soup, she’s so forgiving! It’s really hard to mess it up. Intensely wondrous soup…I mean layer upon layer of flavour, where you can’t even imagine what the combination of spices were, is rare. So ridiculously flavourful that you get caught by the server with your tongue in the bowl trying to steal every last droplet.
I’m not going to say I’ve been there, but I won’t lie to you either.
Great soup is tough, but good soup? That’s pretty easy. After falling in love with the flavours of Thailand, I jazzed up my turkey soup and took it up a flavour notch. This is my favourite version. I apologize for the poor photo, the natural light had gone by the time it was ready for dinner and I haven’t got a fancy light box set up (yet). I mistakenly assumed I’d have some left to capture on ‘film’ the next day. Not so…it was gone faster than the pumpkin pie!
Just a note with the broth. I make a regular turkey broth, bones etc. simmered with carrots, onions, garlic and celery. With this one I also add fresh lemon grass (either broken and tossed or grated into the broth), a few slices of fresh ginger and a handful of fresh Thai basil leaves. After it’s all fully flavoured I strain it and use just the liquid. It looks like a long list of ingredients, but it’s just lots of yummy vegetables and it is quite simple to put together! Happy souping 🙂
Thai Turkey Soup (serves 8-10)
- 2 tbs EVOO (extra virgin olive oil)
- 2 tbs salted butter
- 1 cup celery, sliced thinly
- 1 cup carrots, sliced thinly into coins
- 1 cup white onion, fine dice
- 1 cup green onions, fine dice
- 4 cloves garlic, minced
- 8 cups turkey broth (as described above)
- 3 cans coconut milk
- 4 cups of cooked turkey cubed
- 2 cups jasmine rice
- 2 cups baby bok choy, chopped into bite sized pieces
- 2 cups mushrooms, sliced thinly, I like to use oyster or shitake when I can
- 1 cup red pepper, sliced into thin strips
- 1 cup snap peas
- 1 cup fresh lime juice
- ¼ cup lemon grass, grated finely
- ¼ cup fresh ginger, grated finely
- 1 cup fresh Thai basil, torn into smaller pieces
- 2 tbs Tom Yum paste (Por Kwan brand, available in most Asian grocery stores)
- 3 cups prawns, raw & shelled
- pinch of salt
- 1 cup cilantro, chopped , for garnish
- 2 cups bean sprouts, for garnish
- lime wedges, for garnish
- In a large stock pot, heat the butter and olive oil over medium heat.
- Add the carrots, celery, onion and green onion, stir and cook until veggies begin to soften, add the garlic being careful not to burn.
- Pour in the broth and coconut milk, stir well.
- Once broth is warm about five minutes, add the rice and chicken. Bring to a boil over high heat, then reduce and simmer, placing lid on pot.
- Once rice has softened, about 20 minutes, add bok choy, mushrooms, red peppers and snap peas.
- In a small bowl mix Tom Yum, lemon grass, lime juice and minced ginger, mix with a fork then add to soup, stir well
- Add prawns and fresh basil to pot, cook for another 8-10 minutes, salt to taste
- Ladle into bowls and serve with extra Tom Yum, cilantro, beans sprouts and lime wedges for garnish choices.
As always, if you have any questions, please ask. Chicken stock and chicken can easily be substituted in this one as well. Enjoy!
Soup is liquid comfort. ~Author Unknown