It’s no question that one of the most exciting elements about the holidays is food, especially the quintessential turkey dinner shared with family and friends.
And then, there are the leftovers.
Now before y’all accuse me of bah-humbuging away turkey sandwiches, turkey casseroles and turkey pot pie – trust me! I love turkey traditional leftovers as much as the next person. But once in a while, I like to live a little. And that’s why I’m loving Tastes of the Nation from President’s Choice and Chef Rob Bragagnolo.
This year, the President’s Choice team wanted to discover new ways to create delicious turkey meals, so they partnered with acclaimed chefs from coast to coast to help create festive, locally-inspired turkey dishes that are easy enough to prepare in your own kitchen. And, each chef also developed a delicious leftover spin on their turkey dish – and I’m happy to share one of the recipes with you!
From Chef Martin Patenaude in Quebec, turn your PC Free From Whole Turkey leftovers into this delicious Thai Turkey Soup with Coconut Milk.
3 tbsp cold-pressed coconut oil
2 hearts of lemon grass, chopped
1 piece of ginger about 2½”, sliced
2 garlic cloves
6 kaffir lime leaves
1 jalapeno pepper, sliced (leave the seeds for a spicy soup)
1 package (100 g) shiitake mushrooms, caps sliced and stalks set aside
¼ cup fresh cilantro
2 boxes (900 ml each) chicken broth – reduced sodium
1 can of high quality coconut milk
1 tbsp fish sauce (or more, to taste)
1 tbsp sugar
3 tbsp lime juice + zest of 2 limes
2 cups cooked turkey, shredded
Salt and freshly ground pepper, to taste
1. In a large saucepan, heat the oil over medium-high heat. Add the lemon grass, ginger, garlic, kaffir lime leaves, jalapeno pepper, shiitake stalks and cilantro stems and roots. Sweat them for 3 to 4 minutes, stirring frequently to release flavours. Add the chicken broth. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes or until the broth is very flavourful.
2. Using a fine-mesh sieve, remove the seasonings while making sure to conserve the broth. Pour the broth back into the saucepan. Add the sliced shiitakes and coconut milk, then let simmer for 5 minutes.
3. In a small bowl, mix together the fish sauce, sugar and lime juice. Add the mixture to the soup. Then, add the cooked turkey. Re-heat and taste to adjust seasoning.
4. Serve the soup garnished with fresh cilantro, lime zest and lime quarters. If desired, add bean sprouts and Thai basil.