Thai Coconut Turkey Soup
We have lemongrass growing in back. It’s really pretty and looks just like ornamental grass. The best thing about it is that you can just grab a big stalk from it when you want to make some lemongrass soup. Yum! Coconut soup is creamy, sweet and spicy. I love to make it in the winter when it’s chilly like today.
I usually make this soup with chicken or just make it vegetarian, but today I made it with leftover turkey since we still have lots leftover from our feast.
Chop up leftover turkey, chicken, tofu or whatever protein you like. Wash a lemon grass stalk. Peel off the outermost layer, cut into 3 inch lengths and smashed gently to release the aroma. Add one can of coconut cream to a pot, use the unsweetened kind, not the cocktails kind. Add 1 large chopped shallot, 2 slivered and chopped carrots, 1 slivered red bell pepper, 2 sliced celery stalks, 2 smashed and chopped garlic cloves, 1 or 2 cups chicken or veggie broth, one star anise, the lemon grass stalks, a sprinkle of garlic powder, a pinch of parsley, a sprinkle of Chinese 5 Spice, a couple dashes of fish sauce, 2 tsp Organic Soy Sauce, 1/2 tsp red chili paste. Simmer until hot. Taste for seasonings, salt and sweetness. Add a little red chili paste if you like it spicy.
Once it cooks through and the denser veggies are done to your likeness, add chopped sugar snap peas and slivered zucchini pieces. I add these at the end to keep them crisp tender.
Happy Thanksgiving Weekend! Eat Hard. Nap Harder.