Turkey Curry Soup

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Serving size:4
Total Time:
Turkey Curry Soup

This quick stew is fragrant with curry, lime and herbs. It’s an excellent way to use leftover turkey.

Ingredients

  • 2 tbsp canola oil
  • 2 tbsp Thai red curry paste
  • 1/2 small kabocha squash (1 pound)—peeled, seeded and cut into 1 1/2-inch pieces (4 cups)
  • 1 cup unsweetened coconut milk
  • 1 tbsp Asian fish sauce
  • 3 cup (3/4 pound) shredded roasted turkey
  • 3 tbsp fresh lime juice
  • 1/2 cup mixed chopped herbs, such as cilantro and basil
  • Kosher salt
  • Pepper

Directions

  1. In a large saucepan, heat the oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in the turkey, lime juice and herbs and season with salt and pepper.

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Recipe Credit: Kay Chun
Image Credit: Christina Holmes