Turkey Curry Soup

Name: Turkey Curry Soup
Ingredients: 2 tablespoons canola oil; 2 tablespoons Thai red curry paste; 1/2 small kabocha squash (1 pound)peeled, seeded and cut into 1 1/2-inch pieces (4 cups); 1 cup unsweetened coconut milk; 1 tablespoon Asian fish sauce; 3 cups (3/4 pound) shredded roasted turkey; 3 tablespoons fresh lime juice; 1/2 cup mixed chopped herbs, such as cilantro and basil; Kosher salt; Pepper

10 ingredients

5 steps

Ingredients

2 tablespoons canola oil
2 tablespoons Thai red curry paste
1/2 small kabocha squash (1 pound)peeled, seeded and cut into 1 1/2-inch pieces (4 cups)
1 cup unsweetened coconut milk
1 tablespoon Asian fish sauce
3 cups (3/4 pound) shredded roasted turkey
3 tablespoons fresh lime juice
1/2 cup mixed chopped herbs, such as cilantro and basil
Kosher salt
Pepper

Directions

1

In a large saucepan, heat the oil.
2

Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes.
3

Add the coconut milk, fish sauce and 4 cups of water and bring to a boil.
4

Cover and simmer until the squash is tender, about 15 minutes.
5

Stir in the turkey, lime juice and herbs and season with salt and pepper.