Lemongrass Coconut Soup

Lemongrass Coconut Soup

Soup & Salad | November 29, 2016 | By

This is an awesome borrowed recipe from my fellow food blogger and southern chef, Melissa Pelkey-Hass with The Front Porch Gourmet.  This recipe is right up my alley!  It’s loaded with Asian flavors and a little heat!  Coconut soup is so easy to make — just add lots of veggies, some protein (she uses chicken in this one), and fresh herbs. Thanks for sharing, sweet Melissa!  

Lemongrass Coconut Soup
 
Serves: 4
Ingredients
  • 4 cups chicken broth
  • 1 tablespoon grated ginger (more if desired)
  • 1 large lemongrass stalk, crushed
  • Juice and zest of 2 limes
  • 2 cans coconut milk
  • 2 tablespoons sweet Thai chili sauce
  • 1 pound boneless, skinless chicken breasts or thighs, cubed
  • ½ pound thin sliced mushrooms
  • 8 oz. bean thread noodles, cooked according to directions
  • 3-5 shaved fresh red or green jalapeno peppers
  • ¼ cups cilantro, chopped
Instructions
  1. In a large saucepan, combine the broth, ginger, lemongrass, lime juice, and zest. Place over medium heat and slowly bring to a boil. Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Whisk in the Thai chili sauce and simmer for 5 minutes. Add the chicken and mushrooms and continue to cook until chicken is completely cooked. Discard the lemongrass.
  2. To assemble, place bean thread noodles at the bottom of a soup bowl and pour soup over top. Garnish with peppers and cilantro.

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Leftover Thanksgiving Turkey Curry with Sweet Potatoes

Main, Poultry | November 22, 2016 | By

What to do with leftover Thanksgiving turkey? Try this easy Turkey Curry dish featuring amazing Indian flavors and sweet potatoes. It’s like Thanksgiving all over again! Except Asian style. Your holiday house guests will be following their noses to the kitchen when these aromas float through the air. Who knew that leftovers could be that good?

Leftover turkey breast is awesome in this Indian dish!

turkey-breastSlice the leftover turkey breast into thick pieces before cubing.

sliced-turkey-breast

Leftover Thanksgiving Turkey Curry with Sweet Potatoes
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • ½ large onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 2 teaspoons yellow curry powder
  • 1 large tomato, chopped
  • ½ cup light coconut milk
  • ⅔ cup water
  • ½ large sweet potato, peeled and cut into small cubes
  • ½ large white sweet potato (or regular potato), peeled and cut into small cubes
  • 2 cups leftover cooked turkey meat, cut into thick cubes
  • Salt and pepper
  • ¼ cup fresh cilantro, chopped
  • Steamed white rice
Instructions
  1. Heat oil in a deep skillet over medium-high. Sauté onions and garlic until translucent, about 2 minutes. Stir in garam masala, cumin, and curry powder until incorporated, about 1 minute. Add in tomato, stirring for about 2 minutes. Add the coconut milk, water, and potatoes and stir well. Cook and simmer for about 20 minutes, or until potatoes are soft. Stir in the turkey meat and simmer another 5 minutes. Add salt and pepper to taste and stir in cilantro to garnish before serving. Ladle over cooked rice with extra cilantro.
Notes
Adapted from: Skinny Taste

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