I love this time of year but it’s definitely a little crazy!
You PROBABLY have a bunch of thanksgiving leftovers that you want to eat in fancy sandwich form (bless the moist maker!) but in the off chance that you are sick of turkey sammies…here is a yummy way to transform your holiday fare into something new.
And boy oh boy was this a big hit.
Creamy Coconut Curry Turkey Soup [gluten free, dairy free, soy free]
- 2 tbsp olive oil
- 4 cloves garlic
- 1 small red onion, diced
- 2-3 cups turkey, shredded (or chicken/chickpeas)
- 1 cup veg broth/turkey stock
- 1 tsp salt (plus more to taste)
- 1 tbsp curry powder
- 1 can full fat coconut milk
- 2 -3 cups cubed squash
- 1/2 bunch kale (~4 stalks), stemmed and ripped up
- rice *optional
Directions:
I made this all in the instant pot, but you could easily do it in a large soup pot – especially if most of your ingredients are already cooked!
Using the saute function, cook the garlic and onions in the oil. Once the onions are starting to turn translucent add in the meat. If you’re making it in the instant pot, it doesn’t even matter if it’s shredded or not (mine wasn’t even fully cooked because I used half frozen chicken to supplement!). Pour in the broth/stock and place the lid on the pot and cook under high pressure for 22 minutes. After it has released pressure naturally, pull the meat apart with two forks and mash the garlic into a paste.
Next add the salt, curry powder, coconut milk, and squash. I used pumpkin that was already roasted, simply scooping it into the pot. Use any squash you like! Butternut! Kabocha! You could even swap in sweet potatoes! Depending on what you choose, the squash will either puree into the soup (thereby adding to the thick and creamy texture) or hold it’s shape and make for yummy bites.
If you are using rice, you could add it at this time too.
Cook for another several minutes, until everything is mixed, warm, and cooked through. Add more broth or coconut milk as needed to create the soup texture you want. Keep simmering until ready to serve.
Fold in the kale a few minutes before serving to let it wilt. Add more salt to taste and serve!
Shreds like a dream after cooking in the IP.
We didn’t use rice, but served it with a wedge of the best bread ever (from Bob’s steakhouse in Carlsbad).
Hope everyone is having a wonderful weekend!
