Filed under: Main Course, Soups | Tags: Coconut milk, Curry, noodles, Turkey
I usually don’t make anything with Thanksgiving leftovers. I don’t mean they go in the trash, I mean we eat the same meal for breakfast, lunch, and dinner until the food is gone (which usually takes a few days around here.) In years past, it’s been just my husband and I to devour a whole 15 pound turkey (don’t judge.) This year I was happy that everyone ate turkey, including “C” who never eats meat, but it seemed that after a few days we still had tons of turkey even though all of the side dishes had been eaten. Well, I went about spending a day making turkey stock, but decided I really wanted to make something right away with the stock as well as with all of the turkey meat still in the fridge. I’ve wanted to make a curried noodle soup for a long time, but have always been intimidated by curry before. I thought about just making my Mexican Chicken Noodle Soup but with turkey, but then I thought, no that’s lame. I didn’t spend a whole day making stock just to make the same old soup (even if it is really good!) Go big or go home, right?!?! I knew this soup would probably be an epic failure, or a great success, I suppose there isn’t much in-between when it comes to curry.
Lucky for my family it was a success. It was very spicy the first day, even my daughter and husband who like things extra spicy kept reaching for the water, but it did not lack in flavor. When we had the left over’s the second day, the level of heat had come down, but the entire flavor remained. I’m still thinking about that soup and wishing I had made a bigger pot. Even “M” is still asking for more spicy noodles!
Spicy Curried Turkey Noodle Soup
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons lemongrass, chopped
2 tablespoons minced peeled fresh ginger
2 tablespoons red curry paste*
3 tablespoons spicy curry powder
3 cups unsweetened coconut milk
5 cups turkey stock
2 1/2 tablespoons fish sauce
2 teaspoons sugar
1 pound spaghetti noodles
3 cups cooked turkey meat, shredded or cut into cubes
2 cups fresh spinach leaves.
1/2 red onion, thinly sliced for garnish
3 tablespoons green onion, chopped for garnish
3 tablespoons fresh cilantro, chopped for garnish
1/4 cup honey roasted peanuts for garnish
1 lime, cut into wedges for garnish
Heat oil in a large pot over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste and curry powder. Add 1/2 cup coconut milk. Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Boil for 5 minutes, then reduce to a simmer and add the spinach and turkey meat until spinach is wilted and the turkey is warmed through.
While broth comes to a boil, add spaghetti to a large pot of salted, boiling water and cook until al dente, about 8 minutes.
To assemble the soup, put noodles in each bowl, cover with turkey, spinach and broth. Top with any of the additional garnishes.
Hey! Hop on over to Melt in Your Mouth Mondays and see some other great recipes!
This post was supposed to be a guest post by my husband featuring his wonderful Thanksgiving turkey but I think we’ve both just awoken from our turkey comas, and he unfortunately awoke with a cold. But I had planned on making stock from the left over turkey carcass anyway. In most of my recipes, I try to use homemade stock when ever possible. I admit, I do keep chicken bullion in the kitchen too though.
Any time we eat a whole bird (or anything with bones) I try to make stock the next day and freeze the leftovers. The best method, you may ask to freeze an entire batch of stock? Well I have extra ice cube trays that I keep just for freezing extra stocks and sauces. The best way to do this is simply waiting until it cools and divide it among a few ice cube trays. I’ll admit the process of making stock usually takes most of the day, but it is always worth it because the house smells so good!
1 turkey carcass, picked clean of any meat and fat, and broken into pieces
3-4 large carrots
3-4 stalks celery
1 large onion
4 cloves garlic
2-3 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 450 degrees. Roughly chop carrots, celery, and onion into large pieces. Put veggies along with turkey bones into a roasting pan. Toss with olive oil, salt and pepper. Roast until the vegetables begin to brown and become very fragrant, about 30 minutes.
Put turkey bones, vegetables, garlic into a large pot (I used my pressure cooker) and cover with water. Cook 3-4 hours until the flavors blend, adjusting seasoning as necessary.