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.