Monday, November 28, 2011

Leftover Turkey Thai Red Curry Soup

I was quite excited about the Thanksgiving Turkeys that our MEAT CSA did, and so I ordered the very biggest one they had.

TWENTY NINE POUNDS.  Just for me, my husband and the baby.

So we have a lot of leftovers, which I actually think is awesome.  And I made a ton of turkey stock, so we'll be prepped for soups for weeks to come!

In any case, I threw together this hearty stew this morning and the house smelled wonderful by dinner time.  It was definitely a winner.

The Tools:

- 6 qt crockpot

- 5 cups turkey stock (you made stock out of your turkey carcass, right? :-) )
- 1 14.5 oz can coconut milk
- 2-3 T red Thai curry paste (depending on how strong of a curry flavor you like in your soup)
- 1 T fish sauce
- 1/2 - 1 T red chili paste (be careful with this stuff!  it's insanely hot!  add slowly!!)
- 4 carrots
- 2 large turnips (or 2 medium white potatoes)
- 1 medium white onion
- 3-4 garlic cloves, finely minced
- 3-4 cups leftover turkey meat, chopped into bite sized pieces

The Process:

Besides mincing the garlic and chopping the carrots, potatoes and onion, this is a no-brainer.  Dump it all in the crockpot and mix it together and walk away.

(But remember to plug in AND turn on your crockpot before you do.  I've forgotten this step before.  More than once.  I blame baby brain.)

Let it cook on low for 7-9 hours.  The potatoes and carrots should be cooked through.

Add more spice to your individual bowl as you see fit!  (I always end up dumping way more chili paste in mine; Will would breathe fire if I spiced the entire pot to my liking.)

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