“Wonderful recipe for leftover turkey or for ready-made roasted chicken. From the Washington Post Food Section, Thanksgiving issue, from AT LEAST 20 years ago.”—Posted by: Cricket, The Deplorable Gourmet by The Horde (2017)

“This recipe is very flexible in terms of how thick or thin you want the soup to be. Add more stock to thin it or add more chicken to thicken it, but do yourself a favor and at least double the recipe because it’s even tastier the second day.”

CURRIED TURKEY (OR CHICKEN) SOUP

Yield: 4 servings, “I always double or triple it”
Prep time: 20 minutes or so

2 Tbsp water or stock (the latter preferably homemade—see recipes in Basics section)
1 Tbsp butter
¼ C chopped onion
1 Tbsp curry powder, or to taste
1 Tbsp flour
1 C coconut milk
1 tsp salt (optional)
¼ tsp white pepper
1 C diced cooked turkey or chicken meat
1 Tbsp fresh lime juice
2 C turkey or chicken stock (preferably homemade—see recipes in Basics section)
Optional, “not optional at all if you ask me!,” garnishes: crumbled crisp bacon, chopped scallions, shredded coconut, crushed roasted peanuts, mango chutney, chopped candied ginger
Basmati rice (optional)

In a large saucepan or stockpot over medium flame, heat water or stock and butter until butter melts, add onion, and cook, stirring occasionally, until transparent but not brown. Reduce flame to low, sprinkle curry powder and flour over onions, and cook, stirring constantly, for 2 minutes. Slowly add coconut milk, stirring constantly, and cook until smooth, about 3 minutes. Still stirring, slowly add 1 C of the stock, plus salt, white pepper, and turkey or chicken meat, increase flame to medium, and cook until meat is warmed through, stirring occasionally, about 10 minutes. Stir in lime juice. Serve immediately with garnishes on the side (if using). “Many times I serve this with a spoon of basmati rice in the bowl.”