Still have Thanksgiving leftovers? Try this Thai-style turkey soup recipe

Getting a little tired of Thanksgiving leftovers? Repurpose the last of the turkey using this Thai-style soup recipe. The soup takes only about an hour to make, perfect for a weeknight meal, combining leftover turkey, eggplant, tomatoes and coconut milk with bright, fresh flavors including jalapenos, lemongrass, garlic and ginger. Serve the soup with sliced green onion, fresh basil, cilantro, mint and a squeeze of lime. It’s a perfect way to warm up on a chilly evening, and it’s just one of the many recipes we have for rethinking your Thanksgiving leftovers.

THAI-STYLE TURKEY SOUP

Total time: About 1 hour | Serves 4

Note: The soup can be served with steamed jasmine rice for a more substantial meal. Galangal, kaffir lime leaves, tamarind pulp, Thai basil and fish sauce are available at Thai and general Asian markets.

1 tablespoon vegetable oil

2 large cloves of garlic, thinly sliced

4 ounces (about 4 large) shallots, thinly sliced

1 quart turkey or chicken stock (low-sodium canned broth can be substituted for some or all of the stock)

2 sticks of lemongrass, root trimmed and outer leaf discarded

1 ounce sliced ginger, about 5 (1-inch diameter) “coins” sliced 1/4-inch thick

1 ounce sliced galangal, about 5 (1-inch diameter) “coins” sliced 1/4-inch thick

5 large kaffir lime leaves, split in half

2 red jalapenos, 1 halved (to flavor the broth) and the other thinly sliced (for garnish)

1 star anise

1 (3-inch) cinnamon stick

1 ounce (about 1 1/2 tablespoons) tamarind pulp, seeds removed (juice of one large lime can be substituted if unavailable)

1 (14-ounce) can coconut milk

1 tablespoon fish sauce

2 tablespoons sugar

1 1/2 teaspoons kosher salt

1 slender Chinese eggplant (about 6 ounces), cut into 3/4-inch wedges

3 ripe but firm roma tomatoes (about 8 ounces), cut into 3/4-inch pieces

1 1/2 cups leftover turkey meat, diced or picked into bite-size pieces

2 green onions, thinly sliced

1 cup Thai basil leaves

1 cup cilantro leaves

1 cup mint leaves

1 or 2 limes, cut into wedges

1. Heat a 3- to 4-quart saucepot over medium-high heat. Add the vegetable oil followed by the sliced garlic. Cook the garlic until golden brown and fragrant, about 2 minutes, careful not to burn. Immediately add the sliced shallots and cook for about a minute, stirring frequently.

2. Stir in the stock, lemongrass, ginger, galangal, kaffir lime leaves, halved jalapeno, star anise, cinnamon and tamarind to the pot. Bring to a simmer, then cover the pot and simmer gently for 20 minutes.

3. Remove from heat and strain the broth through a fine mesh strainer, discarding the solids. Return the broth to the pot and add the coconut milk, fish sauce, sugar and salt, and bring back to a simmer.

4. Add the eggplant and tomatoes. Cover once again and cook until the eggplant is tender but has not lost its integrity, 5 to 7 minutes. Add the turkey meat and remove from heat. Ladle the hot soup into large bowls and serve with sliced green onions, thinly sliced jalapeno, herbs and lime wedges on the side allowing for each person to finish to their taste.

Each serving: 402 calories; 22 grams protein; 18 grams carbohydrates; 5 grams fiber; 29 grams fat; 20 grams saturated fat; 40 mg cholesterol; 11 grams sugar; 1,788 mg sodium.

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