I was fortunate to harvest my spring archery turkey a few days ago and wanted to make a copycat soup from a local bakery! There’s is spicier than this turned out to be, and they use chicken instead of turkey (which you can do too)!

Ingredients

• 1 TBSP olive oil
• 1 yellow onion- diced
• 1 TBSP minced garlic
• 2 tsp grated ginger
• 2 carrots- diced
• 2 red bell peppers- diced
• 2 TBSP Thai red curry paste
• 4 cups broth (I used the broth from cooking the turkey thighs in the crockpot)
• 1 can coconut milk
• 1lb wild turkey breast meat- shredded
• 2 cups basmati rice
• Salt and pepper to taste

Directions

• Prepare rice- we batch cook our rice, so I just grab from that!
• In a large dutch oven, heat the olive oil and add onions, garlic, carrots, and peppers
• Sauté for 5 minutes
• Add broth, coconut milk, and curry paste- boil
• Add cooked turkey and salt and pepper. Reduce to simmer for 20 minutes
• Add rice and stir to combine
• Serve warm!

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