Fishing

This thread will be for Chicken Soup Recipes only. Please check other threads for the other soup types.


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8 C. chicken broth

1/2 C. whole or pearled barley

1 C. chopped onions

1 C. chopped carrots

1 t. fresh thyme leaves

1/2 t. dried sage

1 T. extra virgin olive oil

1 T. minced garlic

1 lb. white mushrooms, sliced 1/4-inch thick

1 lb. cooked chicken, diced or shredded

1 t. salt

Freshly ground black pepper to taste

3 T. minced flat-leaf parsley

Combine the broth, barley, onions, carrots, thyme, and sage in a large pot. Bring to a boil. Reduce heat and simmer, covered, for 1 hour.

Meanwhile heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté for 1 minute. Increase the heat to medium-high, add the mushrooms, and season generously with salt and pepper. Stir-fry the mushrooms until they give up their liquid and most of it has evaporated, about 5 minutes. Set aside.

To the broth, add the mushrooms, chicken, 1 teaspoon salt, and pepper to taste. Simmer, covered, for 20 minutes longer. Stir in the parsley. Serve immediately.

Serves 4-5.


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1 3 to 3 1/2 lb. chicken

1 onion cut in half

2 celery ribs cut in 3 inch pieces

2 carrots cut in 3 inch pieces

Put the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 hour more over medium heat.

Prepare:

2 celery ribs diced

3 carrots diced

1 C. chopped onion

Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Mix up dumplings.

Dumplings:

2 C. flour

1/2 t. salt

1/2 t. baking soda

2 eggs

2 T. sour cream

2 T. butter

Add butter, eggs, sour cream and salt. Mix well. Add flour and baking soda. If needed add milk to make dough the consistency of mashed potatoes. Do not overmix or dumplings will be tough.

When vegetables are cooked in broth, bring to a boil and add dumplings. Use a teaspoon, they should be quite small. Add all the dumpling mix and cook another 15 minutes.

Thicken soup with a roux:

4 T. flour

6 T. water

Cook 5 more minutes. Season with salt and pepper.


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1 (6 ounce) box long-grain and wild-rice mix (such as Uncle Ben's)

1 1/2 cups chopped red onion

1 cup chopped celery

1 cup chopped carrot

2 garlic cloves, chopped

1 (8 ounce) package mushrooms, halved

1 tablespoon olive oil

1/2 cup all-purpose flour

1/2 teaspoon dried tarragon

1/4 teaspoon dried thyme

2 cups water

2 tablespoons sherry

2 (15.7-ounce) cans fat-free, less sodium chicken broth

1 (12 ounce) can fat-free evaporated milk

3 cups shredded roasted skinless chicken

Prepare rice according to package instructions. Set aside.

In a large pot, saute onion, celery, carrot, garlic and mushrooms in olive oil until onion is tender. Stir in flour, tarragon and thyme, and cook 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk. Bring mixture to a boil, then reduce heat and simmer for about 20 minutes until slightly thickened. Stir in cooked rice and chicken, cook for 10 minutes until thoroughly heated.

Yield: 8 servings (1 1/2 cups each)


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1/2 C. vegetable oil

1/4 C. chicken base

3 C. diced yellow onions

2 t. ground cumin

2 t. chili powder

2 t. granulated garlic

1/2 t. cayenne pepper

2 C. masa harina

4 qts. water, divided

2 C. crushed tomatoes

1/2 lb. Velveeta cheese, cubed

3 lbs. boneless, chicken breasts, cooked and shredded

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.

Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.

Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.

Serves 16-20.


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For the broth:

1 4 1/2-5-pound fresh young chicken, giblets removed
8 cups cold water
8 3-Inch pieces celery
1 small carrot, unpeeled, halved
1 small yellow onion, unpeeled, halved
3 medium-sized garlic cloves, halved
1 small bay leaf
About 2 teaspoons salt, or more to taste
2 tablespoons unsalted butter
1 tablespoon extra-lite olive oil
9 small yellow onions, peeled, halved, sliced thin (about 3 cups)
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon salt

For the pierogi:
3 small Yukon Gold potatoes, peeled, cubed (about 1 1/2 cups)
3 ounces sharp Cheddar cheese, grated (about 1 1/2 cups)
32 wonton wrappers

Place chicken, water, celery, carrot, small onion, garlic and bay leaf in large stockpot, bring to a boil over high heat, cover, reduce heat to low, then simmer for 2 hours.

Remove chicken, save for another use. Remove and discard vegetables and bay leaf. Strain broth through sieve lined with cheesecloth. Add salt and 1/2 teaspoon pepper; set aside.

Heat butter and oil in medium-sized skillet over low heat. Add sliced onion and cook slowly for 30 minutes, stirring occasionally. Add sugar, thyme and 1/4 teaspoon salt and cook over low heat for another 30 minutes. Add to broth.

For the pierogi: Place potato cubes in small pot, cover with cold water and bring to a boil over high heat. Cover, reduce heat to low and cook for 15 minutes. Drain cooked potatoes, return to pot, mash and stir in grated cheese.

Fill each wonton wrapper with 1 teaspoon filling, fold according to package instructions. Keep prepared pierogi under damp dishtowel to keep from drying out while you work.

Fill bottom of broiler pan with 6 cups hot water, place on top of two stove burners, bring to a boil. Lightly spray top of broiler pan with nonstick spray. Arrange pierogi on pan so they are not touching. Place over hot water, cover with foil, reduce heat to low and steam 25 minutes. (Alternately, you can use a Chinese steamer, which worked fine, too.) Add to broth.

Note: Do not boil; simmer only. It's best to add hot pierogies to broth and serve immediately.

Makes 8 servings of 1 cup broth and 4 pierogies each.


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3 - 4 lb. stewing chicken

2 T. salt

1/4 t. pepper

1 1/2 C. celery chopped

1 medium onion chopped

2 T. minced parsley

1 quart corn (fresh, frozen or canned)

In a large kettle, cover chicken with water. Add salt and pepper. Cook until tender. Remove meat from the chicken and cut up into small pieces. Set aside.

Heat the broth to boiling and add the vegetables. Cook for 15 minutes. Add rivels.

Rivels

1 C. flour

1 egg

1/4 C. milk

Combine flour and egg. Add milk. Mix rivels by cutting with two forks to make crumbs the size of cherry stones. Drop rivels into boiling broth while stirring to prevent rivels from sticking together.

Add the chicken back to the pot. Garnish with parsley or grated hard boiled egg.

Serves 8 - 10


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4 to 4 1/2 lb. chicken, roasted and meat removed from the bones

2 T. olive oil

1 C. chopped red onion

3 carrots, cut in half lengthwise and sliced

1 C. sliced celery

6 C. chicken broth

1 bay leaf

2 t. chopped dried basil

2 T. chopped fresh parsley

1/2 C. barley

salt and pepper to taste

Cut the chicken into bite-size pieces, and set aside.

In a large soup pot, heat the olive oil. Add the onion, celery and carrots, stir to coat with oil, and sauté just until they begin to lose their crispness. Add chicken broth, bay leaf, basil and parsley, and heat just to boiling. Reduce heat to simmer, and add chicken.

Meanwhile, bring barley and 2 cups of water to a boil in a saucepan. Reduce heat, cover and simmer until water is absorbed, about 30 to 40 minutes. Stir barley into soup, taste for seasonings and serve.

Makes 8 servings.


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1 (3 to 3 1/2-lb.) frying chicken, cut up

6 qts. water

1 1/2 C. barley (use 1/4 C. per quart water)

1 t. thyme

2 bay leaves

6 whole cloves

1 1/2 C. diced onions

1 1/2 C. diced celery

6 T. instant chicken bouillon

1 (16-oz.) pkg. frozen mixed vegetables

1 (8-oz.) pkg. medium noodles

Place fryer and next 8 ingredients in a large soup pot. Bring to a boil, lower heat to simmer. Stir, cover and cook for 1 hour.

Remove chicken pieces with slotted spoon. Add frozen vegetables to soup, cook for 10 minutes.

Cut up chicken pieces (skin if desired). Discard bones and return cut-up chicken to pot.

Add noodles and cook for 15 minutes more on simmer. Adjust seasonings to taste.

Serves 4 to 6.


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3 1/2 to 4 lb. chicken

8 thin slices fresh gingerroot

1 bunch scallions, cut crosswise into thirds

10 C. water

3/4 C. Chinese rice wine or medium-dry sherry

2 oz. dried rice-stick noodles (rice vermicelli)

1/2 lb. fresh spinach, coarse stems discarded and leaves washed, drained, and chopped coarse (about 4 packed cups)

3/4 C. thinly sliced fresh garlic chives or regular fresh chives

With a cleaver or heavy chef's knife, cut the chicken into large pieces. Then cut the chicken through bones into 2-inch pieces. In a large kettle of boiling water, blanch the chicken 1 minute. In a colander drain the chicken and rinse under cold water.

With the flat side of a cleaver or knife, lightly smash the gingerroot and scallions. In the cleaned kettle bring 10 cups of water to a boil with chicken, gingerroot, scallions, rice wine or sherry, then simmer, uncovered, skimming froth occasionally, for 2 hours. Pour the broth through a colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use.

The broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.

In a cleaned kettle bring the broth to a boil. Add the noodles and boil, stirring occasionally, 2 minutes. Stir in the spinach and simmer, stirring once or twice, until the spinach turns bright green and is just tender, about 3 minutes. Stir in the chives and salt and pepper to taste and simmer 1 minute.

Makes about 8 cups.


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Chicken Stock:

1 whole chicken, cut into fourths

1 onion, peeled and cut in half

4 stalks celery

6 to 8 sprigs fresh parsley

3 carrots, peeled

1/2 t. salt

1/4 t. white pepper

1 bay leaf

Florentine Soup:

2 quarts homemade chicken stock

3 heaping T. cornstarch

1 C. finely chopped fresh spinach

1/2 C. finely chopped red bell pepper

3 C. chicken meat, cut into 3/4-inch pieces

1/4 to 1/2 t. curry powder

salt and white pepper, to taste

1 C. heavy cream

For Chicken Stock: In a large stock pot with 3 quarts water, add chicken, onion, celery, parsley, carrots, salt, white pepper and bay leaf. Bring to a slow boil and let simmer gently for 1 hour. Strain stock and set aside. Discard vegetables, chicken skin and bone, setting aside the chicken meat. Stock may be refrigerated at this time. Fat can be easily removed once the soup is chilled.

For Chicken Florentine Soup: Bring stock to a slow boil; simmer until reduced by 1/3. Dilute cornstarch in 1/4 cup water, add to stock and stir constantly until it thickens. Reduce to a simmer. Add spinach, bell pepper and chicken meat. Add curry powder to taste. Check for flavor and add salt and white pepper if needed. Add heavy cream, heat for a few more minutes and serve.

Makes 8 cups.


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1 lb. boneless, skinless chicken breasts

6 C. water

1 T. chicken base

1/2 t. dried oregano

1/2 t. dried basil

1/2 t. freshly chopped garlic

1 C. canned tomatoes with juice

1 small zucchini (unpeeled), diced

1 small yellow squash, seeded, peeled and diced

2 oz. broken thin spaghetti

Salt and pepper to taste

Freshly grated Parmesan cheese for garnish

Boil chicken in water with chicken base, oregano, basil and garlic until chicken is done. Remove chicken; let cool slightly and dice meat.

Return chicken to broth with tomatoes, zucchini, yellow squash and spaghetti. Cook until pasta and squash are tender. Add salt and pepper. Top with freshly grated Parmesan cheese.

Makes 6 to 8 servings.


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2 T. canola oil

2 1/2 lbs. chicken pieces

2 yellow onions, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 jalapeño peppers, seeded and finely diced, or to taste

2 tomatoes, diced 2-3 chipotle peppers in adobo sauce, finely minced, or to taste

2 C. corn kernels

2 C. (or a 16-oz.can) black beans, drained

2 t. chili powder

1 t. ground cumin

1 t. dried oregano

Cayenne pepper, to taste

Salt, to taste

Freshly ground pepper, to taste

4 C. chicken broth or water

1/4 C. chopped cilantro

1/2 C. thinly sliced green onions

Heat oil over medium heat in a heavy-bottomed pot; brown the chicken pieces in batches. Add onions and the red, green and jalapeño peppers and replace all chicken pieces in the pot; sauté until vegetables are soft and begin to brown, about 10 minutes.

Add tomatoes, chipotle peppers, beans, chili powder, cumin, oregano, cayenne, salt and pepper. Stir to combine, then add chicken broth or water.

Bring to a boil, then reduce heat to maintain a gentle simmer; cook for approximately 30 minutes more or until the chicken is cooked through. Remove from heat.

Remove chicken from pot, pull meat from the bones and shred; return shredded chicken meat to the pot, discarding skin and bones.

(Soup can be cooled and refrigerated at this point. Excess fat will congeal on top and can be removed before reheating.)

Add green onions and cilantro, reheat, taste and correct seasonings as needed, then serve.

Makes 10 cups, about 5 servings.

Source: Whole Foods


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1 3 lb. chicken, cut up

4 qts. water

1 t. celery seed

1 t. black peppercorns

1 whole clove garlic

2 C. tomatoes, pureed

1 green pepper, cut in 1-inch cubes

3 sprigs cilantro

1/3 C. raw rice

1 clove garlic, minced

1 C. onion, chopped

1 T. cumin

1 T. chili powder

1 10-oz. can corn

4 sprigs minced parsley

Tortilla chips

Cheddar cheese, grated

Place chicken, water, celery seed and peppercorns in a large saucepan. Bring to boil. Cover and simmer 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Cool. Bone chicken and cut into 1-inch pieces. Set aside. Strain broth and return it to the saucepan.

To the broth in the saucepan, add tomatoes, green pepper, cilantro, rice, garlic, onion, cumin and chili powder. Bring to a boil. Reduce heat, cover and simmer 30 minutes.

Add corn. Season to taste with salt. Add reserved chicken meat and parsley.

To serve, spoon soup into tureen (or bowls). Top with tortilla chips and shredded Cheddar cheese. Place under broiler, until cheese melts.


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2 to 4 T. butter

1/2 C. oil, divided

1 large onion, chopped

1 fresh jalapeño, seeded and chopped

4 garlic cloves, minced

2 large carrots, diced

6 ribs celery, diced

1 lb. raw chicken meat, diced

1 t. each: ground cumin, chili powder, salt and lemon pepper

3 t. hot red pepper sauce

1/2 C. all-purpose flour

1 (14-ounce) can tomatoes

4 (10 1/2-ounce) cans chicken broth or equivalent homemade stock

8 corn tortillas, cut into strips

1 C. sour cream (can use nonfat)

3 avocados, seeded and diced

1 C. grated Cheddar cheese

Heat butter and 1/4 cup oil in large kettle (preferably nonstick) over medium-high heat. Add onion, jalapeño, garlic, carrots, celery and chicken; simmer 5 minutes. Stir in cumin, chili powder, salt, lemon pepper, pepper sauce and flour. Add tomatoes and chicken broth; stir well and simmer 1 hour.

While soup simmers, heat remaining 1/4 cup oil to 375 degrees in a deep skillet. Drop tortilla strips into hot oil and fry until crisp; drain on paper towels.

To serve, put a few tortilla strips in the bottom of 6 to 8 soup cups; fill cups with soup and top with a spoon each of sour cream, avocado and cheese.
Makes 6 to 8 servings.
Source: This quintessential Tortilla Soup was created by Joe Mannke, owner of Rotisserie for Beef & Bird. Tortilla Soup has become a fixture on regional Texas, Mexican and Tex-Mex menus.


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2 rotisserie-chicken carcasses

10 C. cold water or enough to barely cover bones

1 T. salt

1 whole onion, peeled, stuck with 5 cloves

1/2 C. celery leaves

1 bay leaf

6 bacon slices, chopped

2 carrots, scraped, sliced

2 onions, coarsely chopped

2 celery ribs, sliced

2 potatoes, peeled, diced

1 (14-1/2-oz.) can diced tomatoes with juice

1 (10-oz.) package frozen baby limas

1 (10-oz.) package frozen corn

2 C. cooked chicken, chopped bite-size

1/2 pint (1 C.) whipping cream

1/4 t. cayenne pepper or hot sauce to taste

Chopped fresh parsley

To make chicken stock, place carcasses on a large cutting board. Remove larger pieces of meat, if any are still clinging to bones. Chop 2 cups chicken and reserve in refrigerator.

Using cleaver or large knife, hack carcasses into 8 portions. Place bones in large soup pot with water, salt, onion/with cloves, celery leaves, bay leaf. Bring to boil, lower heat and simmer, covered, 2 hours. Strain; set aside. Cook bacon until crisp; remove; drain.

Bring stock to boil and add bacon, sliced carrots, chopped onions, celery, potatoes. Simmer, uncovered, 30 minutes or until vegetables are tender. Add tomatoes and juice, lima beans, corn and reserved chopped chicken. Cook until heated through. Stir in the cream, cayenne or hot sauce. Top with parsley.


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8 C. water

2 lbs. chicken wings

2 medium onions, chopped

1 t. salt

3/4 t. pepper

1 bay leaf

3 carrots, sliced

2 stalks celery, chopped

1/2 t. garlic salt

Dumplings:

1 C. all-purpose flour

1 1/2 t. baking powder

1/4 t. salt

2 T. cold butter

1/2 C. milk

3 T. chopped fresh parsley

Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off the bone (1 to 1 1/2 hours). Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth. Return chicken and broth to saucepan.
Add remaining onions, pepper and all remaining soup ingredients. Increase heat to high. Cook until mixture comes to a boil (10 to 15 minutes). Reduce heat to low.
Cook until heated through (5 to 10 minutes). Meanwhile, stir together flour, baking powder and 1/4 teaspoon salt in small bowl; cut in butter until mixture is crumbly.
Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes.


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1/4 t. salt

1 C. uncooked wild rice

2 C. peeled, diced sweet potato (use canned or fresh)

one 14-oz. can low-sodium vegetable broth

one 32-oz. box low-sodium chicken broth, or 4 C. homemade no-salt-added turkey broth

one 15-oz. can white beans, drained and rinsed

3/4 lb. cooked white turkey meat, chopped and shredded

1/3 C. quartered, dried cranberries

1 t. fresh thyme leaves (optional)

3 T. minced fresh parsley

3/4 t. black pepper

In lightly salted water, cook wild rice according to package directions and set aside. Place sweet potato in a medium pot and add vegetable broth. Bring to a boil, then stir, lower heat and gently boil until sweet potato is cooked throughout, about 18 to 20 minutes. Add chicken broth, beans, turkey, cranberries, thyme, parsley and black pepper and simmer, stirring occasionally, until soup is warm throughout. Serve.
Serves 4 to 6.


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6 slices lean bacon, cut into 1-inch pieces

2 T. flour

4 uncooked chicken breasts, cubed

1 large onion, chopped

6 cloves garlic, minced

2 fresh tomatoes, chopped

1 or 2 fresh jalapeños, sliced (seeds removed)

1 bunch cilantro, chopped

2 (15-oz.) cans Great Northern beans

2 (4-oz.) cans green chilies

2 (14-oz.) cans low sodium chicken broth

2 T. ground cumin

1 T. oregano

1 T. cayenne pepper

Tortilla chips, sour cream and Mexican cheese for garnish

Cook bacon in large stockpot; drain grease. Place flour in zipper-top bag; add chicken and shake to coat. Add chicken to bacon crumbles; lightly brown.

In a crockpot, combine onion, garlic, tomatoes, jalapeños, cilantro, beans, chilies, chicken broth, cumin, oregano and cayenne pepper. Add chicken-bacon mixture, making sure to scrape all the good stuff stuck to the bottom of the pan. Cook on low for 4 to 6 hours or high for 2 to 3 hours or until your house smells wonderful. Serve with tortilla chips, sour cream and Mexican cheese.

Serves 8 to 12.


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1 pound boneless, skinless chicken breasts

6 C. water

1 T. chicken base

1/2 t. dried oregano

1/2 t. dried basil

1/2 t. freshly chopped garlic

1 C. canned tomatoes with juice

1 small zucchini (unpeeled), diced

1 small yellow squash, seeded, peeled and diced

2 oz. broken thin spaghetti

Salt and pepper to taste

Freshly grated Parmesan cheese for garnish

Boil chicken in water with chicken base, oregano, basil and garlic until chicken is done. Remove chicken; let cool slightly and dice meat.

Return chicken to broth with tomatoes, zucchini, yellow squash and spaghetti. Cook until pasta and squash are tender. Add salt and pepper. Top with freshly grated Parmesan cheese. Makes 6 to 8 servings.

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Soup:
1 tablespoon vegetable oil
4 pounds chicken legs or backs and wing tips, cut into 2-inch pieces
1-inch piece ginger, thinly sliced and smashed
2 green onions, halved lengthwise and smashed
2 quarts boiling water
3-1/2 teaspoons salt, divided use
1/2 cup shredded Chinese cabbage
2 tablespoons grated carrot
3 green onions finely chopped
Fresh ground pepper

Won Tons:
4 ounces ground pork
4 water chestnuts, minced
1 teaspoon minced ginger
1 small clove garlic, minced
1 teaspoon sherry or rice wine
1-1/2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon minced green onion
1/2 large egg white, lightly beaten
1 teaspoon cornstarch
32 won ton wrappers

To make soup broth:
Heat oil in a large pot over medium heat. Brown chicken pieces, working in batches. Reduce heat to low, cover and cook 20 minutes, until chicken releases its juices. Stir in ginger and green onion; cook 1 minute. Increase heat to high; add boiling water and 2 teaspoons salt. Cover and simmer 20 minutes. Strain stock; discard solids. Stock may be refrigerated up to 2 days.

To make won tons:
Combine all ingredients except wrappers. Place a wrapper on a flat surface and place 1 teaspoon of filling in the center. Brush the edges with water. Fold in half to form a triangle, pressing edges to seal. Fold the two outer corners to the center, brush with water and seal or twist together.

Place filled won tons on a baking sheet covered with waxed paper. Refrigerate, uncovered, at least 20 minutes.

Bring 4 quarts water to a boil. Salt to taste and add won tons. Cook 3 to 4 minutes, until tender. Drain and place on a plate in a single layer.

Meanwhile, skim fat from broth and bring to a simmer in a large pot. Add remaining 1-1/2 teaspoons salt and vegetables. Simmer 3 to 4 minutes, then add won tons. Simmer 1 to 2 more minutes. Season to taste with salt and pepper.
Serves 8.


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1 1/2 quarts (6 cups) chicken broth
10 thin slices fresh ginger, about the size of a quarter
1 or 2 stems lemongrass
1 13- or 14-ounce can unsweetened coconut milk
1 or 2 tablespoons green or red curry paste
1 tablespoon brown sugar or palm sugar
2 tablespoons fish sauce
2 cups cut up or shredded cooked chicken
1 cup (lightly packed) fresh baby spinach
1 serrano chili, sliced into thin rounds (optional, the chili paste will be hot)
Fresh cilantro, chopped

Combine chicken broth with 1 cup of water and ginger in a saucepan. Bring to a boil over high heat, then reduce to simmer.

Cut the tough tops (at least 8 or 10 inches) off the lemongrass, and trim the root. Cut the remaining piece into 2-inch lengths. With the back of a heavy knife or another blunt object, bruise the leaves. Add them to the broth.

Shake well the can of coconut milk. Pour about ½ of it into a large pot set over high heat. Add curry paste. Stir to work out the lumps. Add sugar, fish sauce and turkey. Pour the turkey broth through a strainer into the coconut milk. Add remaining milk to the pot, along with spinach. Cook until spinach is wilted. Serve topped with chili slices (if desired) and cilantro.

Serves 4.


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