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November 24, 2005

Thai Turkey Soup

Happy Thanksgiving everyone! Got leftovers? This hearty Thai Turkey Soup is a new and savory way to enjoy some left over turkey when all the stuffing and cranberries are gone. Try serving with a whole grain roll and a fresh mixed berry fruit cup for dessert.

(Makes 10 cups)

    2 tablespoons olive oil
    2 tablespoons finely chopped ginger
    2 tablespoons finely chopped garlic
    ½ cup chopped carrots
    2 (14-ounce) cans light coconut milk
    2 (14-ounce) cans reduced sodium chicken broth
    1 tablespoon sugar
    4 teaspoons curry powder*
    1 teaspoon salt
    1 (16-ounce) package frozen cut green beans
    1 (6-ounce) bag fresh baby spinach
    3 tablespoons chopped cilantro
    1 ½ cups (8 ounces) baked and torn turkey breast

In large soup pot, heat olive oil over medium heat. Add ginger, garlic and carrots and sauté about 6-8 minutes or until carrots are soft. Add coconut milk, chicken broth, sugar, curry powder and salt; stir over heat until blended. Add green beans and heat about 2 minutes. Add spinach and cover briefly (about 2 minutes) to wilt the spinach. Remove cover; add cilantro and turkey and heat through. Serve.

* For a spicier soup, increase curry powder to 2 tablespoons.

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Posted by Laura on November 24, 2005 | Permalink



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