The weather outside is frightful and freezing! What better way to deal with the bone chilling weather than to put on a pot of soup? (Except for a quick getaway to Mexico or ANY warm climate!) If a rendezvous with the beach isn't in the cards, stoke the fire, bring out more blankets and make this soup!
I used leftover turkey, but you can use precooked turkey breast or chicken. I plan to make it again and I won't be waiting for Thanksgiving leftovers.
1 Tbsp butter
2 tsp curry powder
1 Tbsp minced, peeled fresh ginger (You can certainly use only 2 tsp, too)
1 minced garlic clove
1 (32 oz) container of less-sodium chicken broth Separate into 3 cups and set aside 1 cup.
1 cup chopped onion
1 leek, chopped
1 peeled and chopped apple
1 carrot, diced
1-2 celery ribs, sliced
2 - 2 1/2 cups turkey, cut up
1/4 tsp salt
1/2 (12 oz) can lite coconut milk
1/2 (12 oz) can evaporated skim or regular milk
1/3 - 1/2 cup flour
1/3 cup fresh chopped cilantro
1/3 cup toasted sweetened coconut flakes
Thai chili oil or your favorite Asian hot sauce. (optional, but a drizzle will add more spice)
First of all, don't let the long list of ingredients scare you. Take it step by step....easy!
1. Melt butter and add the curry powder, ginger and garlic and cook for just a few minutes. Then, add 3 cups of the chicken broth, stir and continue to add onion, leek, carrot and celery. Bring to a boil, reduce the heat and simmer for about 15-20 minutes.
2. In batches, pour the veggies into a food processor or blender. (I used the blender, so it was a chunkier consistency) Pour the veggies back into the pot and add the turkey, salt, and both milks. In a measuring cup blend the flour and remaining 1 cup broth with a whisk to get rid of the clumps.
3. Add the broth/flour mix to the pot with turkey, etc. Stir well, bring to a boil once again, reduce the heat and simmer for another 15 minutes until thick.
Pour into serving bowls and add garnishes. This is terrific the next day, too!