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Thai- Inspired Spaghetti Squash Turkey Soup-bowl

Thai-Inspired Spaghetti Squash Turkey Soup

  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6-8 servings
  • Category: Soup
  • Method: Stove top
  • Cuisine: Thai inspired

Description

Thai-Inspired Spaghetti Squash Turkey Soup. Talk about flavor. Beautiful tender turkey and potatoes caressed by the flavors and spices of the mirepoix, lime leaves, basil, bay leaf, lemongrass. The levels of flavor are apparent because each ingredient comes up on its own in a most subtle way, tantalizing your taste buds to no end!


Ingredients

Squash:

  • 1  spaghetti squash
  • 2 Tbsp extra virgin olive oil
  • 4 sprigs fresh thyme
  • 2 cloves garlic
  • 2 shallots quartered
  • A pinch of sea salt, fresh cracked pepper, and paprika

Soup:

  • 2 Tbsp Peanut oil
  • 1 Tbsp Sesame oil
  • 2 bay leaves
  • 1 Tbsp finely chopped ginger
  • 1 cup each of carrots, celery, and onion
  • 2 Tbsp red curry paste
  • 1 1/2 Tbsp lemongrass
  • 3 lime leaves
  • Handful fresh basil
  • 2 potatoes washed peeled and diced
  • 3/4 cup bamboo shoots
  • 1 cup peas
  • 1/2 cup corn
  • 2 1/2 cups diced leftover turkey
  • 3/4 cups coconut milk
  • 8 cups vegetable broth
  • 1/2 cup orzo pasta
  • sea salt and pepper for seasoning

Garnish:

  • 1/2 cup chopped green onion
  • 8 fresh basil leaves
  • drizzle sesame oil

Instructions

Squash:

  1. Pre-heat oven to 400 degrees F.
  2. Wash squash, dry, and cut in half. Scoop out pulp and seeds.
  3. Drizzle olive oil into the two halves and season with thyme, garlic, shallots, salt, pepper, paprika.
  4. Place both halves upside down on a parchment lined baking sheet keeping all the herbs and spices inside. Roast for about 40 minutes or until a knife goes easily into the flesh of the squash.
  5. Take out of the oven and let cool. When cooled, scoop out all the soft pulp into a bowl, set aside.

Soup:

  1. In a large soup pot heat up peanut and sesame oil. Toss in ginger, carrots, celery, onion. Saute’ for 10 – 15 minutes on medium heat.
  2. Toss in bay leaves, limes leaves and season with salt and pepper and stir. Add potatoes and leftover cubed turkey, stir again. Add curry paste, lemon grass, and basil stirring frequently so ingredients don’t stick to the pot. Now drizzle in coconut milk.
  3. Pour in vegetable stock and stir. Turn heat to a low simmer and taste for seasoning. Season if needed. Cover partially and let simmer for about 30 minutes.
  4. Add in orzo pasta. Place in peas, corn, and bamboo shoots and stir, let simmer for another 10-15 minutes, or until pasta is nice and al dente.
  5. Take off heat and serve in bowls.

Garnish:

  1. Place a nice mound of chopped green onion on top and add in fresh basil leaves, and a few drops of sesame oil, not too much or it will overpower the palate.

Ready to serve!

Enjoy!


Notes

  1. You can use left over chicken if you don’t have the turkey.
  2. If you like it spicier add either more red curry paste or in the beginning toss in some chili flakes.