Turkey Thai curry soup

Yup, more turkey leftovers posts! In this one, I make a curry. With lots of lime and cilantro. All the other stuff that goes into it is optional, but I recommend going heavy on the veggies, it tastes better and is better for you. Pretty much everything in this recipe is optional except the curry paste, coconut milk, lime, and cilantro. So, go wild...

Turkey Thai curry
Made about three servings

1 can coconut milk
~2tbs Thai red curry paste (I have some Thai Kitchen brand kicking around, used that)
1C turkey stock
1 lime
~1C cilantro
~2C chopped, cooked turkey
1/2 jalapeno
2 cloves garlic
a bunch of mushrooms
1/2 broccoli
1/2 eggplant
1/2 zucchini
1/2 green pepper
Oil
Salt

Heat some oil in a big frying pan. Chop the garlic and the jalapeno, and throw those in. Chop all the other veggies into bite sized pieces, and throw it into the pan, but reserve about 2 tbs of chopped cilantro for garnish. Once its all in the pan, add the coconut milk and curry paste - taste as you go with the curry paste, you might not want that much if you don't like spicy things, but the more you add, the more it tastes like curry. Also, its not on the ingredients list, but I highly recommend putting in some fresh ginger, too. Zest the lime, and put the zest into the curry. Add the turkey broth and the turkey, make sure everything is mixed together, and let it simmer away for 5-10 minutes, until the veggies are at a state where you like to eat them.

Once the veggies are cooked, pull the pan off the heat, and serve over a heap of rice, or just in a bowl as a soup, garnished with some cilantro. Squeeze lime juice over the top. If you want it more soupy, add more turkey broth, if you want it more curry-like, add less broth.


Also, use all your leftover veggies tomorrow, in the hearty turkey lentil stew.