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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