Turkey Curry Soup
Ingredients
- 2 tbsp. canola oil
- 2 tbsp. Thai red curry paste
- ½ small kabocha squash
- 1 c. unsweetened coconut milk
- 1 tbsp. Asian fish sauce
- 3 c. roasted turkey
- 3 tbsp. fresh lime juice
- ½ c. mixed herbs, such as cilantro and basil
- kosher salt
- Pepper
Directions
- In a large saucepan, heat the oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in the turkey, lime juice and herbs and season with salt and pepper.
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