Turkey Curry Soup
Prep Time
25 minutes
Prep Notes
This recipe was adapted from one by Dr. Mark Hyman @drmarkhyman. It is a delicious and easy way to enjoy leftover turkey and include more antiinflammatory ingredients in your diet.
I used fresh spinach instead of peapods, and turkey broth instead of water from the original recipe.
See the video tutorial on Youtube here.
Cooking Time
15 minutes
Yields
4-6 servings
Ingredients
1 Tbsp extra virgin olive oil
2 medium shallots, diced (about 1 1/4 cups)
3 garlic cloves, diced
1 (1-inch) piece fresh ginger, peeled and thinly sliced
3 Tbsp Thai red curry paste (I like this brand)
5 cups turkey broth or filtered water
1 tsp sea salt (omit if using store-bought broth with added salt)
3 cups chopped cooked turkey meat, skin removed
2 carrots, sliced (about 1 1/4 cups)
1 medium yellow bell pepper, diced
4 oz. white button mushrooms, quartered (about 8-10)
1 (14-ounce) can coconut milk, unsweetened
1 generous handful fresh spinach, coarsely chopped
Garnishes (optional):
1/2 cup chopped cilantro
Thai basil leaves, torn
Mung bean sprouts
Directions
- Add the olive oil to a large pot and warm over medium-high heat.
- Once the oil is hot, add the shallots, carrots, and bell pepper, and stir constantly to avoid burning. Cook until translucent, about 1 minute.
- Add the garlic and ginger, and cook while stirring for another minute.
- Add the curry paste and salt (if using.) Stir and cook for about 1 minute, then add broth. Bring to a boil uncovered for 10 minutes.
- Add the turkey, mushrooms, and coconut milk to the pot. Stir to combine. Let come to a boil, reduce heat, and simmer for 5 minutes.
- Add the spinach just before serving. When spinach has wilted, divide into bowls, and garnish with desired toppings.
Notes
Credit
Evey Schweig Health Coach & Inflammation Specialist, https://eveyschweig.com/apps/recipe/details/id/Turkey-Curry-Soup
