Leftover Turkey Curry Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 medium shallots, thinly sliced lengthwise
• 3 garlic cloves, thinly sliced lengthwise
• 1 (1-inch) piece fresh ginger, peeled and thinly sliced
• 3 tablespoons red curry paste or tom yum paste
• 1 teaspoon sea salt
• 5 cups filtered water
• 3 cups chopped cooked turkey meat, skin removed
• 1 large carrot, peeled and julienned
• 1 medium bell pepper, diced
• 6 white button mushrooms, quartered
• 1 (14-ounce) can coconut milk, unsweetened
• ½ cup fresh snow peas, whole
• ⅓ cup chopped cilantro

Method

Step 1

Add the olive oil to a large pot and warm over medium-high heat.

Step 2

Once the oil is hot, add the shallots and stir constantly to avoid burning. Cook until translucent, about 1 minute.

Step 3

Add the garlic and ginger, cook while stirring for an additional minute.

Step 4

Add the curry paste and salt. Stir and cook the curry paste for about 1 minute, then add the water. Bring to a boil uncovered for 10 minutes, until the liquid has reduced slightly.

Step 5

Add the turkey, carrots, bell pepper, mushrooms, and coconut milk to the pot, stir to combine. Reduce heat and simmer for 7 minutes.

Step 6

Add the snow peas just before serving and garnish each bowl with cilantro.

Nutritional Information

Nutritional analysis per serving: Calories: 273, Total Fat: 16g, Saturated Fat: 12g, Cholesterol: 54mg, Sodium: 771mg, Carbohydrates: 10g, Fiber: 2g, Sugars: 4g, Protein: 23g, Net Carbs: 8g