Saturday, December 26, 2009

Spicy Coconut Turkey Soup by Chef Tom Valenti

Spicy Coconut Turkey Soup
Tom Valenti
Serves 4

I came up with this soup as an unusual way to use Thanksgiving turkey leftovers, which often find themselves in a slightly richer version of chicken noodle soup. We don't associate turkey with Asian flavors, but I decided to take that direction and ended up with this variation on a noodle soup. If you have houseguests for the holiday, they'll be pleasantly surprised.


• 4 cups store-bought low-sodium chicken broth
• 2 large cloves garlic, crushed
• 2 bay leaves, preferably fresh
• 2 oz piece of peeled fresh ginger, minced (about 2 TSB)
• 1 piece lemongrass, white part only, crushed
• Zest of 1/2 lime
• 1/4 tsp crushed red pepper flakes
• 1/8 tsp Asian fish sauce
• 2 cups skim milk
• 1/4 cup unsweetened coconut milk
• 6 oz diced leftover roast turkey (about 1 1/2 cups)
• 4 oz rice vermicelli, cooked
Recipe continues below ↓

Optional garnishes: Thinly sliced scallion, thinly sliced cucumber, sliced shiitake mushrooms, thinly sliced cilantro leaves, lime wedges

1) Put the chicken broth, garlic, bay leaves, ginger, lemongrass, lime zest, red pepper flakes, and fish sauce in a soup pot and bring to a boil over high heat. Lower the heat and add the skim milk and coconut milk. Let simmer gently for 15-20 minutes.

2) Strain the soup an dreturn it to the pot over medium heat. Add the turkey and the vermicelli to the soup and let them warm through, 4 minutes.

3) Ladle the soup into 4 soup bowls and serve with desired garnishes.

Nutritional info (per serving, without garnish)
208 calories
6g fat
4g saturated fat
0g transfat
17g total carbs
1g dietary fiber
8g total sugars
21g protein
39mg cholesterol
207mg sodium

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