I’m doing something a little different this year.
In the past, I’ve always tried to squeeze in as much new Thanksgiving content as possible before the big day. But this year, I’m saying enough is enough. This blog (and the internet in general) is absolutely loaded with Thanksgiving recipes at this point. I think we’ll all be fine. But what this space is severely lacking are recipes that you can make in the days immediately after Thanksgiving that are specifically designed to help you deal with all those leftovers.
So here I am with this Thai Red Curry Coconut Soup with Leftover Turkey {or Chicken}. Save it now and make it on Friday or Saturday when you’re still kind of stuffed, but need to eat something and you don’t feel like putting in a ton of effort. This is what you’re going to want!
I wanted to stray from some of the typical Thanksgiving-ish flavors, which is why I went with a Thai-inspired soup. No potatoes, green beans, celery, sage or rosemary here. Instead, we’ve got fresh ginger, garlic, red curry paste, lime and coconut milk. So while this soup will help you use up your leftover turkey and stock (if you have it), it doesn’t just taste like a re-hash of all the Thanksgiving sides.
The base for this soup is very simple and quick to make. The real magic happens with the toppings. So go wild! The photos you see in this post are me going light on the toppings, because I wanted you to be able to see the actual soup. In reality, I’m usually putting on about twice as many. It’s the best part! And everyone can make their bowl to their liking!
Cheers,
Liz
Thai Red Curry Coconut Soup with Leftover Turkey {or Chicken}
Ingredients
For the Soup:
- 2 tablespoons vegetable oil
- 1/2 onion, peeled and diced (about 1 cup)
- 3 garlic cloves, peeled and minced
- 1 tablespoon peeled and minced fresh ginger
- 3-4 tablespoons red curry paste
- 4 cups turkey or chicken stock
- 1 (14-ounce) can full-fat coconut milk
- 2 cups chopped/shredded cooked turkey or chicken
- 2 baby bok choy, stems and leaves chopped (about 2 cups)
- Juice from 2 limes
- 2 tsp. fish sauce
- 4 ounces rice noodles (I used the “stir-fry” size)
For Topping:
- Fresh basil
- Fresh cilantro
- Sliced red onion
- Sliced scallions
- Shredded carrot
- Sliced chili/jalapeño pepper
- Lime juice
Instructions
- Warm the oil in a large pot set over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3-4 minutes. Stir in the garlic and ginger and cook for 2 minutes. Then stir in the red curry paste and cook for an additional 2 minutes.
- Add the stock and coconut milk and bring the soup up to a simmer. Simmer, uncovered, for 5 minutes. Then add the turkey/chicken, bok choy, lime juice and fish sauce. Simmer, uncovered, for 10 minutes. Taste and add salt, if necessary.
- Meanwhile, cook the noodles according to the package instructions. Drain and set aside.
- Add some of the noodles to the bottom of your serving bowl(s). Ladle the hot soup over the noodles. Top as desired. Enjoy immediately.
