Thai Corn Chowder with Shredded Turkey

Recipe from Simmering Soups and Stews Class, November 2012, at Topeka Hy-Vee.

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

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