Spicy Tomato Poultry Soup
1 package Jenny Craig Chicken Fajitas
1 package lean ground turkey
2 quart boxes tomato red pepper soup
1 28-oz can of stir-fry vegetables
1 package Taste of India Chicken Curry Paste
1 can of light coconut milk
six or eight celery sticks
some leftover chicken-and-broccoli
yellow curry powder
water
Spray a large frying pan. On medium heat, dump in the ground turkey. Separate it with a wooden spatula, add the frozen fajitas, and stir in a little water if necessary.
Start chopping up the celery and leftovers.
When the turkey is cooked, move the frying pan off the burner and put on a large pot, one that will hold at least two gallons, with the contents of one of the soup boxes in it. Dump the contents of the frying pan into the pot. Add the stir-fry vegetables. Stir. Turn heat down.
Add the celery and leftovers. Add second soup box. Stir. Let it cook down if the pot's getting too full.
Stir in the coconut milk. Use water to rinse at least some of the deposit from the lid and can into the pot. Stir some more.
Squeeze in the curry paste. Keep stirring.
Add curry powder to taste. Let the soup keep cooking until the level of the soup has dropped about an inch, stirring occasionally. The entire stove part should take about an hour and a half.
Makes a couple of gallons of quite rich soup; don't try to eat more than two bowls apiece at a sitting.
My father thinks it's my best soup yet.
1 package lean ground turkey
2 quart boxes tomato red pepper soup
1 28-oz can of stir-fry vegetables
1 package Taste of India Chicken Curry Paste
1 can of light coconut milk
six or eight celery sticks
some leftover chicken-and-broccoli
yellow curry powder
water
Spray a large frying pan. On medium heat, dump in the ground turkey. Separate it with a wooden spatula, add the frozen fajitas, and stir in a little water if necessary.
Start chopping up the celery and leftovers.
When the turkey is cooked, move the frying pan off the burner and put on a large pot, one that will hold at least two gallons, with the contents of one of the soup boxes in it. Dump the contents of the frying pan into the pot. Add the stir-fry vegetables. Stir. Turn heat down.
Add the celery and leftovers. Add second soup box. Stir. Let it cook down if the pot's getting too full.
Stir in the coconut milk. Use water to rinse at least some of the deposit from the lid and can into the pot. Stir some more.
Squeeze in the curry paste. Keep stirring.
Add curry powder to taste. Let the soup keep cooking until the level of the soup has dropped about an inch, stirring occasionally. The entire stove part should take about an hour and a half.
Makes a couple of gallons of quite rich soup; don't try to eat more than two bowls apiece at a sitting.
My father thinks it's my best soup yet.