Turkey Curry Soup

By DreiFromBK

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons Thai red curry paste
• 1/2 small kabocha squash (1 pound)—peeled, seeded and cut into 1 1/2-inch pieces (4 cups)
• 1 cup unsweetened coconut milk
• 1 tablespoon Asian fish sauce
• 3 cups (3/4 pound) shredded roasted turkey
• 3 tablespoons fresh lime juice
• 1/2 cup mixed chopped herbs, such as cilantro and basil
• Kosher salt
• Pepper

Preparation

Step 1

In a large saucepan, heat the oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in the turkey, lime juice and herbs and season with salt and pepper.