- 3 Tbsp. unsalted butter
- 1 cup diced onions (we used yellow onion)
- 1 cup sliced carrots (we thinly sliced our carrots)
- 3 Tbsp. minced fresh ginger
- 2 Tbsp. minced jalapeño (we left ribs and seeds in)
- 2 Tbsp. curry powder
- ½ cup dry basmati rice
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked turkey (we used breast meat)
- 1 cup chopped cooked green beans (we used 1 cup of Stir-Fried Green Beans that we cut into bite-size pieces)
- Salt, black pepper, and fresh lime juice to taste (we used kosher salt)
- Take a large pot and add the butter to it, setting the heat to medium-low.
- Once the butter’s melted, add in the onions, carrots, ginger, jalapeño, and curry powder, stirring constantly for roughly 5 minutes or until the onions sweat long enough for them to soften.
- Stir in the rice so it can get coated in the butter (there was no butter left that could be seen so the rice was just stirred until it was coated in the curry powder). Pour the broth into the pot and set the heat to high. Once boiling, let the soup cook for 10 minutes or until the rice is tender (10 minutes did the job for us and we stirred occasionally during that time). Add the turkey and green beans into the pot, letting them cook just long enough to get warmed up completely. Season with salt, pepper, and lime juice to taste.
This was a tasty way to use up some of our leftover turkey meat. Between the Stir-Fried Green Beans ad the jalapeño, this definitely has some heat to it ! The soup overall has a warm comforting feel to it thanks to the flavor of the curry powder and the heartiness added to it by the turkey and green beans. We didn’t feel like the dish needed any black pepper but we did add a little bit of salt. If for some reason you couldn’t get limes then this soup still tastes great but squeezing in the lime juice really adds another layer of flavor.
Recipe source unknown.
Take care everybody !