I had some leftover turkey soup that my kids weren't finishing as fast as I would have liked. My one daughter who usually loves soup just wouldn't eat any of it. However, I know if I made it into this Thai Pumpkin Soup, me and my husband would totally polish it off in no time.
I added my turkey broth complete with carrots and celery and even some spices like sage, cinnamon and a bit of apple from the drippings of the turkey. It did not distract at all from the Thai taste. I had seen a recipe with the pumpkin Thai soup with green beans so I went ahead and added my leftover green beans it into my recipe. I really love this soup. It warms and recharges your batteries!
I hope to make it again when I have some lemongrass and kaffir lime leaves.
Thai Pumpkin Soup
Adapted from this recipe
8 cups any nice flavored broth will work
1 can thick coconut milk (preferably not 'lite')
1 tablespoon oil3 cups pumpkin or squash, peeled and cut into bite-size chunks
1/2 cup minced red onion
6 cloves garlic, minced
1 inch piece galangal or ginger, grated
1-2 tsp. red chili paste
1/2 tsp. turmeric
3/4 tsp. ground coriander
1 tsp. ground cumin
3 Tbsp. fish sauce
2 tablespoons fresh-squeezed lime juice
1 cup green beans
1/2 cup fresh coriander for garnish/toppings
Saute onions in a oil until transluscent. Add the red onion, garlic, galangal or ginger, and chili paste. add the spices/flavorings, stirring with each addition: turmeric, ground coriander and cumin, fish sauce, and lime juice. Bring to a boil. Add the pumpkin. Reduce heat and simmer for about 15 minutes. Add the green beans toward the end of the cooking time if they are already cooked.
8 comments:
This was a great idea and I love the changes you made to the original recipe.I love Thai food and your soup sounds delicious. Have a great day, Lori. Blessings...Mary
wow lovely soup
This sounds so good! So many great flavors in this soup and now it is finally cold here, so soup is perfect!
What a great way of getting rid of leftovers. My mom used to make Shepherd's Pie with leftover chicken/turkey, because the kids would then eat it - but I like the drastic change in flavors from Thanksgiving to Thai!
We love using leftovers in soups; so this is a great recipe. I've never tried making a thai style soup, but no doubt it is delightful. We need things that recharge and nourish at this busy time!
Great way to use of your leftovers. You packed a lot of flavor into that soup.
Mimi
A lovely sunny soup to warm the soul right down to your toes. I agree w/ you on the full-fat coconut milk; if you have to use canned (and I do), it really has better flavor and texture.
you turned your leftovers into leftovers--awesome! three-peat turkey doesn't bother me at all. :)
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