Soup is one of my favourite ways to use leftovers and give them a new life.  Taking leftover protein and vegetables and making them into soup is the perfect way to add some  interest to “just leftovers.”  Adding store bought Thai curry paste and some coconut milk  (which you should always keep on hand) elevates the flavour of simple roasted turkey and leftover veggies.  The bonus is that this is a meal that cooks in 10min – because leftovers are weeknight super heroes!!

INGREDIENTS

3 cups, diced cooked turkey meat

2 cups cooked vegetables (corn, sweet potatoes, potatoes, green beans etc…)

4 Tbsp Thai red curry paste

4 cups chicken stock

1 can of coconut milk

¼ cup chopped cilantro

2 tbsp lime juice

COOKING INSTRUCTIONS

1. Place a medium soup pot over medium high heat.

2. Add the cooked turkey, vegetables and curry paste and stir to mix all the ingredients up.

3. Pour in the chicken stock and coconut milk and bring to a simmer, cooking for 10min.

4. Stir in the cilantro and lime juice and serve.

For a printable version of this recipe click here.

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