Leftovers Week: Laundry Room Turkey Coconut Curry Soup

laundry room turkey coconut curry soup

Luckily for my family there was a culinary student chef in the room when it came time to carve the Christmas turkey. And there I was, carving a turkey with tongs in my great aunt’s laundry room amid detergent and dryer sheets. The turkey, which had been cooking for what looked like days, sat in a roaster placed on top of the washing machine. The turkey cooked for so long in fact, that the meat just fell off of the carcass. Yes, this happened. Bless my great aunt who does all of this on her own and refuses anyone’s help. Even a chef’s. Ah, the stubborn Czech.

After the Christmas turkey had been “carved,” green bean casserole consumed, and stomachs bulged over belts, the leftovers were put in doggie bags for us to take home.  What to do with this uber-cooked turkey? Well, soup of course.

soup in the making

Laundry Room Turkey Coconut Curry Soup

5 carrots
4 stalks of celery
2 sweet white onions
2 stalks lemongrass
3 cloves garlic
1 tsp peppercorns
2 Tbsp vegetable oil
1/2 red onion, small diced
1 c trumpet mushrooms, sliced
1 c rice cooking wine
3 green onions
2 baby bok choy
1 4 oz can of yellow curry paste
2 15 oz cans coconut milk
handful of thin rice noodles
fresh chives for garnish

1) Make vegetable stock using chopped mirepoix: 4 carrots, 4 celery stalks, 2 white onions, lemongrass, garlic, and peppercorns. Put onions in first and sweat with 1/2 cup rice cooking wine. Fill the stock pot with remaining vegetables and water to the top. Simmer for about 3 hours. You should end up with about 6 cups of vegetable stock.
>>>More on veggie stock

2) Strain stock and put liquid back into stock pot. Add coconut milk and curry paste. Add turkey.

3) Saute mushrooms in oil. Deglaze with 1/4 cup rice wine.

4) Saute small diced red onion in oil. Deglaze with 1/2 cup rice wine.

5) Chop green onions and chiffonade baby bok choy.

6) Add all vegetables to the soup. (You can also add the remaining carrot if you wish). Keep on medium low simmer.

7) Cook rice noodles in separate pot and rinse with water. Add to soup.

Finish with chives or fresh cilantro and sriracha if you’d like some extra zing. I did not include salt, but PLEASE season your food (valuable lesson #1)!! Season and taste along the way and finish with any necessary seasoning at the end. And if you’re faced with a laundry room turkey of your own, tongs do the trick quite well.

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7 comments

  • BS December 30, 2010  

    I don’t even really like turkey, but I want to take a bath in that soup.

  • Shirley @ gfe December 30, 2010  

    Oh my gosh, this looks and sounds FABULOUS! I even have some of those rice noodles in my pantry and a still meaty frozen chicken carcass that will sub in nicely for the turkey, plus I always have coconut milk and most of the other ingredients on hand. 😉

    I was hoping for a photo of the laundry, but maybe without one, we can all think of the French Laundry instead. French, Czech, Asian, and Indian influences all diverging, perhaps? 🙂

    Thanks so much for this one!
    Shirley

  • Lisa Dawn December 30, 2010  

    Hey so how much Turkey? One cup? Two cups?

  • forkitude December 30, 2010  

    Lisa, I would say 2 cups at the most. Less if you don’t want it as meaty.

    Shirley, Thanks! I hope you enjoy!

    BS, I bathed in it and used it as laundry detergent. Now I smell like curry.

  • kelly December 30, 2010  

    Mmm, please save some for us. Better yet, send it up as we won’t be down til summer, and by then you will have created some other spectacular dish that I must make!

  • kelly December 30, 2010  

    P.S. I am not quite sure if you are better behind the stove or the camera! I love all your photo’s!!

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