Sinus Clearing Thai Turkey Soup

I hope everyone south of the border had a wonderful Thanksgiving yesterday, filled with family, friends and food! Now, I know that food is probably the last thing you want to think about - especially leftover turkey - but considering it's the grand pooh-bah of shopping days today a quick meal packed with handy, healthy ingredients is the perfect thing to savour after the hubbub. 

Of course, a regular old turkey noodle soup is fine and dandy... but if I just ate my way through a weekend of poultry, stuffing (or not... ew), mashed potatoes and pumpkin pie, I want something a bit less traditional. Something exotic, spicy and lighter-textured. Something like a brothy Thai-inspired rice soup bowl.

Not only is this a great soup for using up leftover turkey and carrots, but it's a perfect menu fixture for this cold and flu season. I don't know about you, but in my experience working in the classroom I have seen a few rounds of the Fall / Winter snifflies so far, and undoubtedly there will be more to come. With all the vitamins and minerals packing these (gluten free) bowls - from the shredded heirloom carrots and roasted skinless turkey to a handful of garlic cloves, minced kale, coconut water, dried spices and black rice - your body will be getting a warm hug from the inside at the same time as an all-natural flu shot! For extra "insurance" (and my personal favourite culinary decongestant), I jacked up the zip with some of our homegrown Thai chiles. Those will definitely wake you up from your turkey nap - and scare off any colds lurking in your midst!

Shared with Waste Not Want Not Wednesday and Gluten Free Fridays

Sinus Clearing Thai Turkey Soup 
Serves 8

½ tbsp canola oil
1 large onion, sliced in thin half-moons
5 large carrots, coarsely shredded
1 tsp toasted sesame oil
5 garlic cloves, minced
2 Thai chilies, minced (start with 1 if you’re heat-sensitive)
1 tbsp fresh grated ginger
1 tbsp coriander
2 tsp cumin
2 tsp paprika
1 tbsp turmeric
½ tsp allspice
6 cups homemade turkey broth (or gluten-free, low sodium chicken broth)
2 ½ cups canned coconut water
1 tsp raw sugar
zest of 1 lemon
2 tsp tamari
1 cup black or brown rice
2 cups cooked, chopped skinless turkey meat (about 10 oz)
2 cups finely chopped kale

1. Heat canola oil in a large, heavy pot over medium heat.
2. Add the onions and carrots and cook, stirring often, until carrots and onions soften - about 10 minutes.
3. Add the sesame oil, garlic, chilies, ginger and spices. Cook 1-2 minutes, until fragrant.
4. Stir in the broth, coconut water, sugar, lemon zest, soy sauce and rice.
5. Bring to a boil, then reduce heat and simmer 30 minutes.
6. Add the turkey and kale, re-cover and cook another 15 minutes.

Amount Per Serving
Calories: 201.2
Total Fat: 2.7 g
Cholesterol: 30.1 mg
Sodium: 576.2 mg
Total Carbs: 29.7 g
Dietary Fiber: 3.6 g
Protein: 15.6 g

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