After every Thanksgiving feast, there are the leftovers. By the third day after the turkey is carved, I become weary of sliced turkey, gravy and all the trimmings that linger in the fridge. But the bits of turkey remain, begging to be used and not wasted. So this morning, I pulled the turkey carcass from the bird I roasted for my team at work last week out of the freezer and set about making a big pot of turkey stock. Once made, strained, chilled and de-fatted – it was time for the main attraction – soup.
I love the comfort in a bowl of turkey and wild rice soup. Today I decided to leave the traditional flavors of the holiday behind, and spice it up with an Indian flare…and I am glad I did. The soup has some heft to it, as a good turkey and wild rice soup should, and just enough curry for the spice to linger on the tongue, cooled by a splash of coconut milk. Like most of my soups, this is a great way to clean out odds and ends of vegetables lingering in the crisper, so use whatever you have on hand.
Coconut Curry Turkey and Wild Rice Soup
2 T olive oil
1 onion, diced
3 carrots, peeled & diced
3 stalks celery, diced
1 bunch rainbow chard, washed, leaves sliced into bite sized pieces. Stems reserved and diced.
3 cloves garlic, minced
3-4 small red potatoes, cut into ½” cubes, totaling 1 ½ cups of potatoes
1 tsp brown mustard seed
1 tsp hot curry powder
1 tsp garam masala
1 ½ T madras (mild) curry powder
⅔ cup wild rice
6 cups turkey or chicken stock
½ can coconut milk
2 cups diced roast turkey (or chicken)
salt & pepper to taste
1 tsp white wine vinegar
- Heat a large soup pot over medium heat. Add olive oil and brown mustard seeds. Stir the seeds around in the oil for about 1 minute, until the seeds release their fragrance.
- Scoop onion, carrots, celery and diced chard stems into pot. Add a pinch of salt and stir to coat the veggies in oil. Saute for 7-10 minutes, until onions are softened, stirring every couple of minutes.
- Add the garam masala, curry powders, and garlic to the pot. Stir for 1 minute.
- Add the wild rice, turkey (or chicken) stock, stir and cover. Bring the soup to a boil, then reduce heat to low and add the potatoes. Simmer uncovered for 25 minutes, over medium-low heat, stirring every few minutes.
- After 25 minutes, pour in the half can of coconut milk. Stir and cook for another 20-30 minutes, until the wild rice is tender. Then add the turkey and chard leaves, and gently stir the leaves into the pot. Cook for 2-3 more minutes until the chard has wilted. Season with salt & pepper to taste, and stir in 1 tsp white wine vinegar to brighten the flavors a bit. Serve.
What’s your favorite way to re-invent the holiday leftovers? Share in the comments…
And this is how I will fool people into thinking how I can cook. Haha. Je ris mon mauvais fire. Thanks, Jenn.
Soups are pretty failsafe in terms of risk – let me know what you think if you make this one!
This sounds awesome, I love coconut curry, definitely going to try this!!
Thanks, Jen! I love using coconut milk as a creamy, decadent include for those of us who don’t get along as well with dairy!
This looks perfect for a chilly winter night! I want to try this in my slow cooker!
Gillian – I’m sure this would be brilliant in the slow cooker. I need to get in the habit of using mine more – I’m still more comfortable with stovetop cooking.
You got me at coconut milk and curry – anything with these two ingredients have me grabbing for the recipe. Thanks for this one!
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This was delicious! We made it with chicken (and I made some alteration) and really loved it. A great alternative to indian, and a different kind of soup. Thanks for idea!!!
So glad to hear that you liked the soup!
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I finally got all of the ingredients tonight! First of all my house smells amazing. I love the smell of curry and this recipe is OUT.OF.SIGHT! Its so DELICIOUS! I used turkey vs. chicken, but I had to sub Turkey Stock for Chicken Stock since I couldn’t find Turkey Stock anywhere. The recipe definitely makes enough to feed a crowd. I will be eating this soup forever. Have you ever put the leftovers in the freezer? Also would you mind me posting this recipe to my blog??