Leftover… Repurposed… whatever the name, the meaning is the same. And what a better way to deal with leftovers than to repurpose them into soup? It’s definitely a great winter food fest and exactly what I did tonight.
I had about 3 cups of turkey stock from last Tuesday’s roasted turkey breast. I had about 2 cups of pot pie filling left from Friday’s pot pies (that were made – in part – with gravy that was left over from a roasted chicken made back on December 30th.) I had my basics covered.
I sauteed a diced onion in a bit of olive oil, thenm added one diced boneless, skinless chicken breast. (I didn’t have any more turkey. The last went to sandwiches yesterday whilst watching the game.)
I added 2 tablespoons of Thai Yellow Curry Paste, the broth, a can of diced tomatoes in juice, and a can of coconut milk. Next, a cup of uncooked brown rice. Finally, I added the leftover pot pie filling and let the rice cook and the soup simmer.
I was going for a variation of Mulligatawny Soup. I had the flavor profile down. The ingredients were all going to be pulled together with the curry paste and the coconut milk, so I could add just about anything I wanted. Adding a strong base is a great way to pull a few otherwise disconcordant foods together.
I just let it simmer as the rice broke down a bit and added yet another layer of creaminess.
I added a dollup of sour cream more for the picture than the soup, itself. it was rich enough without it, and – unlike my Mulligatawny – it was made without any heavy cream!
We ate it with more of Victor’s great French bread from yesterday.
Yum.