Curry Turkey Soup
Whether you love them or hate them, you're still probably faced with leftovers from last week ... or at least the stock you made with the turkey bones. (You did make stock, didn't you?). No? Neither did I. No matter. I forgot. I am DONE with turkey sandwiches; pot pies; and baked anything with a stuffing crust. In an effort to spice things up, I rely on curry master and author Raghavan Iyer, creator of Turmeric Trail Spice Blends. Check out the website, it's chock-a-block with ideas for spicing up the most ordinary fare. I'm not getting to Mumbai anytime soon (does the yoga studio count?), but just a whiff of these curries transports me from my kitchen to warmer shores.
Curried Turkey Soup with Coconut
Serves 4 to 6
1 tablespoon vegetable oil
1/4-cup shallots, minced
1 to 2 teaspoons curry powder, to taste
4 cups chicken or turkey stock
½ cup long grain white rice
1 carrot peeled and cut into 1/2 –inch pieces
1 celery stick, but into ½-inch pieces
1/2 cup apple cider
1 cup coconut milk*
1 cup cooked, diced turkey meat
1 tablespoon fresh lime juice, optional
Salt and freshly ground black pepper to taste
¼ cup chopped cilantro for garnish
¼ cup toasted shredded** coconut for garnish
Film a large deep pot with the oil and set over medium heat and sauté the shallots until just tender, about 1 minute. Stir in the curry powder to coat. Stir in the stock, rice, carrot and celery. Increase the heat and bring the liquid to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes.
Stir in the cider, coconut milk and turkey. Season with the lime juice, salt and pepper to taste. Serve garnished with the chopped cilantro and shredded coconut.
· Use canned, unsweetened coconut milk, not the coconut milk in the dairy case.
· *To toast the coconut, spread it out on a baking sheet and bake in a preheated 350-degree oven until it is golden brown, about 2 to 3 minutes, watching closely. It goes quickly.