1 Tbs. extra virgin olive oil or grape seed oil
1 tsp. cumin
2-3 tsp. red curry paste
4-5 cloves fresh garlic, chopped
1-2 tsp. freshly grated ginger root
1 stalk lemon grass, cut into thirds
1 medium onion, diced
2 cups of corn
14 oz. fire roasted diced tomatoes with green chilies
2-3 cups chicken or veggie stock
2 cans light coconut milk, 14 oz. each
2 cups shredded cooked turkey
Kosher salt and freshly ground black pepper, to taste
3 Tbs. chopped cilantro
Juice and zest from 1 lime
In
a large soup pot over medium high heat, heat olive oil and stir in cumin and
curry paste; cook for one minute, stirring constantly, to infuse the oil with
the spices. Add the onion; cook and stir
often for 5 minutes. Add the garlic,
ginger, lemon grass, and cook another minute.
Add the corn, tomatoes and broth; cover and bring to a high simmer. Add coconut milk and shredded turkey; season
to taste with salt and pepper. Simmer
soup gently for 20-30 minutes, taking care not to let it boil. Just before serving, add cilantro, lime juice
and zest; adjust salt and pepper, if needed.
Remove lemon grass stalks before serving. Serves 6
Nutrition Facts: 195 calories, 8 g fat, 270 mg sodium, 15 g carb, 1.5 g fiber, 17 g protein
Now You're Cookin',
Chef Alli