This soup is perfectly amazing. It's the sort of soup that my dreams are made up of. Low calorie. Low carb. High protein and amazingly delicious. I somehow managed to catch an end-of-summer cold which I'm trying desperately to knock out as quickly as I can, and I always think the best way to do that is with some homemade soup!
Yes, I'm aware that it's still reaching the 90's occasionally here in Austin, but I need soup just like the rest of the country. Get yourself together Old Man Winter.
I had made some turkey breast tenderloins the other day and had some leftovers, so when I decided to jump on the soup band-wagon I knew exactly what I was going to do. Something fall inspired. Something 'harvest' oriented. Something... thai?
As I mentioned before, I've been dabbling with a local service that delivers local organic produce straight from the farm to your door. It's so much fun! I get to play with a lot of ingredients that are rare and often never seen in general grocery stores. When sorting through this weeks box, I found that I had some fun asian ingredients to work with.
So, I didn't actually use green beans in this soup. I used some asian long beans which I cut up in the same fashion that you would a regular green bean. They are very similar in taste and the texture. The only difference I could tell was that they were about 4 times as long as your standard green bean.
Oh, and that lovely butternut squash in there? Yeah, that beauty is a local as well. Super sweet and full of flavor despite it's smaller size. The last thing I used that was 'out of the ordinary' was something called pea shoots. I've never heard of them before, but I tossed them into my bowl of hot soup and found that they wilted very similarly to spinach and tasted great. Sort of sweet, like... fresh green peas. Some baby spinach or even cilantro would be a great alternative though!
Needless to say, this soup hit the spot. The warmth and the mild spice made me feel instantly better and soothed my aching throat and throbbing sinus headache.
Yes. Even without noodles soup can be comforting!
As a side note, this would actually be a great soup to use up leftover turkey from thanksgiving.
Fall Harvest Turkey Thai Soup (Crock Pot)
Servings: 4 • Size: 1 1/2-2 C. Soup • Calories: 330.7 • Fat: 15.4 g • Carb: 19.3 g • Fiber: 4.4 g • Protein: 26.2 g • Sugar: 3.3 g • Sodium: 777 mg
2 (13.5 Oz.) Cans Light Coconut Milk
2 C. Turkey Breast, Cooked & Chopped
2 C. No Sodium Chicken Broth
2 C. Butternut Squash, Peeled & Cubed
1 C. Fresh Green Beans, Cut (I used asian long beans.)
1 Red Bell Pepper, Chopped
1 Medium Onion, Diced
2 Tbsp. Red Curry Paste
1 Tbsp. Fresh Ginger, Grated
1 Lime, Cut into Wedges
Optional Garnish: Pea Shoots or Baby Spinach
Toss everything but the lime into the crock pot.
Cover and cook on high for 3-5 hours or on low for 5-7 hours or until the vegetables are nice and tender.
Serve with a wedge or two of lime and some pea shoots if desired.