Becky Luigart-Stayner
Yield
11 servings

This creamy turkey soup recipe has distinctly Asian influences. Flavored with curry and sweetened with coconut, it's a tasty way to use leftovers from the holiday bird.

How to Make It

Step 1

To prepare soup, melt margarine in a large Dutch oven over low heat. Add curry powder, ginger, and garlic; saute 2 minutes. Add 2 cans of broth, onion, and next 4 ingredients (onion through celery), and bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender.

Step 2

Place half of the vegetable mixture in a food processor, and process until smooth. Spoon into a bowl. Repeat procedure with remaining vegetable mixture.

Step 3

Combine the vegetable puree, 1 can of broth, turkey, juice, pepper, and milk in pan, and stir well. Combine 1 can of broth and flour in a bowl. Stir with a whisk; add to vegetable mixture in pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thick, stirring constantly.

Step 4

Spoon 1/4 cup rice into each of 11 bowls; top with 1 cup soup, about 1 tablespoon diced apple, 1 1/2 teaspoons peanuts, 1 1/2 teaspoons parsley, and 1 1/2 teaspoons coconut.

Ratings & Reviews

sherryme's Review

JNBank
January 14, 2015
Yum! Of course made changes. Used ground Turkey, added chic peas, used 1/4 cup w hole wheat flour, no leeks, extra carrots and celery and fat free half and half. This was delish!!!

JNBank's Review

sherryme
December 02, 2013
It was good but needed more ginger. I also added some coconut milk. Don't know if ill make it again.

ChefAmandaLynn's Review

oldruth
November 25, 2012
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 http://www.dishoverdinner.com/2012/11/3-new-ideas-for-leftover-thanksgiving.html

oldruth's Review

AltheaVet
April 16, 2010
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.

AltheaVet's Review

CoastalJulie
December 02, 2009
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!

CoastalJulie's Review

ChefAmandaLynn
November 25, 2009
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.