Curried Turkey Soup

  • AltheaVet Posted: 12/02/09
    Worthy of a Special Occasion

    This is fantastic but I made some changes. 1) I didn't use any apply (it just seemed weird) 2) I didn't have 4 cans of broth so I used 2 cans of chicken broth, 1 can vegetable broth and used extra fat free 1/2 & 1/2 in the end (I didn't have any evaporated milk, either) 3) I didn't need the flour to thicken. It was perfect. 4) I skipped the peanuts and coconut also. 5) I added a box of frozen spinach in the part where the vegetables simmer. 6) I used left over turkey from thanksgiving and zipped it in the food processor. This was awesome! I am going to always make this with my turkey leftovers!

  • oldruth Posted: 04/16/10
    Worthy of a Special Occasion

    I changed the cooking order, sauteeing the onions and garlic with the curry powder. My curry powder is fresh, so the amount was fine and I added about a teaspoon of salt. I wanted to freeze the leftovers, so I added the rice to the soup with the turkey. My husband loved this: I served it with fresh naan and a plate of crudités. It was creamy and good: don't leave out the apple because it adds a subtle sweetness. The only substitution was an onion for the leek. Delicious soup, and the garnishes were great.

  • CoastalJulie Posted: 11/25/09
    Worthy of a Special Occasion

    I thought this soup was great, but it definitely needed salt and more pepper to bring out the curry flavor. Why is there no salt in the recipe? Does it assume that the chicken broth is super salty? Add salt, it makes all the difference.

  • ChefAmandaLynn Posted: 11/25/12
    Worthy of a Special Occasion

    The toppings make the dish unique, although I didn't use them for my leftovers and I still enjoyed the recipe. My evoporated milk curdled when I added the lemon juice. Was I the only one this happend to? For a full review of the recipe please see my blog at

  • JNBank Posted: 12/02/13
    Worthy of a Special Occasion

    It was good but needed more ginger. I also added some coconut milk. Don't know if ill make it again.


More From Cooking Light