My favorite recipe for turkey soup. I make turkey stock in a 6qt pressure cooker: leftover turkey carcass, 2 carrots in chunks, 3 stalks celery in chunks, medium onion in chunks, 2 bay leaves, salt, pepper corns, water to the maximum line; bring to pressure, then cook for one hour with weight gently rocking; allow pressure to drop naturally; strain.
Adapted from http://www.kalynskitchen.com/2010/11/recipe-for-coconut-lime-turkey-or.html (adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook).
Makes 4-6 servings; I usually double the recipe.
- 4 c. homemade chicken or turkey stock (Note to LD: one pressure-cooker potful – to the line – of stock is sufficient for a double recipe; no need to add water.)
- 5-6 thin slices fresh ginger root
- 2 medium garlic cloves, sliced in half
- 1 1/2 T soy sauce
- 1 1/2 T brown sugar
- 1/2 tsp. (or more) green Tabasco sauce (or other hot sauce of your choice, or use a diced fresh chile if you really like it spicy)
- 3 T fresh-squeezed lime juice
- 1 1/2 cups cooked brown rice (I use Alton Brown’s baked brown rice recipe)
- 2 cups leftover diced or shredded turkey
- 4 oz. white button mushrooms, sliced
- 1 can light coconut milk
- 1/2 cup chopped cilantro (or use 1/4 cup chopped basil, Thai basil, or sliced green onions)
Slice 5-6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half. Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, soy sauce, and brown sugar. Let simmer on low for about 20 minutes, or until flavors are well blended.
After 20 minutes remove the garlic and ginger pieces and add Tabasco, lime juice, rice, mushrooms, and diced turkey to the soup and let it continue to simmer on low about 6 minutes more. Stir in coconut milk and simmer 6 minutes more. Be sure the heat is low enough that the soup won’t boil after the coconut milk has been added.
Add chopped herbs or green onions and simmer for 1-2 minutes more. Serve hot, with sliced limes to squeeze into the soup if desired.