Ingredients:
Large jar turkey bouillon and turkey (possibly leftover from Thanksgiving)
3 shallot chopped
4 cloves garlic (regular humans use 2..garlic lovers 4) garlic minced or grated
1 inch ginger minced or grated
1.5 TBSP red curry paste sub green curry
salt and pepper to taste
15 oz canned coconut cream
1 TBSP curry powder (i used spicy)
1 TBSP tumeric
1.5 TBSP soy sauce
8 oz mushrooms sliced
1-2 limes chopped in wedges
1 bunch cilantro chopped, for soup and garnish
2 tsp sriracha optional if you like heat, plus more to taste
Half can crushed or diced tomatoes. Could also use fresh if you have em
Optional 6oz rice noodles
I also had kale stems so I chopped them up in there. Look around your kitchen, check your fridge and freezer - can you sneak another veggie in here? The flavor is so great you won't mind more fiber ;). Red peppers would also probably be a good addition too...you could add them raw at the end for a crunch or in the boil with the mushrooms 🍄
Directions:
Put coconut cream in the freezer
Chop veggies
Add your frozen bullion with turkey to a pot over medium heat
Chop veggies and add to the pan
Add water to barely cover all veggies
Add spices and ginger
Remove coconut from the freezer, scoop off cream into a separate container for coffee cream or another recipe later....or add the full can including cream if you want a really rich soup
Once it boils turn it to 2-3 (low) for an hour
Add soup to bowl and add chopped cilantro and lime to taste
Photo Credit: Canva - vkstudio