Are you recovering from turkey overload after a hearty Thanksgiving meal, but wondering what to do with your leftover turkey? Never fear, I have a recipe for you, spicy turkey soup.
This is a totally delicious soup, high on the spicy scale, and nicely comforting. The recipe calls for 2 1/2 cups of diced cooked turkey and serves four.
For some reason I appear to be stuck on creating spicy dishes of late, even the dishes I don’t share with you guys have a spicy bent. I have no idea why, it must be something to do with the temperature change here in New York.
Let me tell you, this spicy turkey soup is great. It’s a sort of Asia meets the Caribbean, using ingredients such as ginger, curry powder, coriander, scotch bonnet, lime and coconut milk. It’s a soup with a bunch of flavors that can satisfy hunger as well as a yearning for something spicy.
Spicy soups are totally in my wheelhouse, especially when it’s cold outside. In the winter, when it’s snowing you’ll find me in the kitchen making something comforting to slurp on. Whenever possible, I make large batches of the stuff, and pop portions of whatever soup I’ve made in the freezer for a later date.
Soup saved in the freezer for another time is dinner time made easy – right?
You can dial down the spiciness if you like, although I cannot imagine why you would do that. But if you prefer your spicy a little tempered, then you should omit the scotch bonnet. Scotch bonnet chilies are fiery hot and not ideal for someone who cannot tolerate spicy heat. Fear not though, dialing down the heat in this dish does not take away from the wonderful flavors that give this dish such character. If you try this recipe, you’re in for a treat no matter how much spicy heat you include.