3 Tbs unsalted butter
Leftover cooked shredded turkey breast
1 yellow onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
1 garlic clove, minced
1 Tbs. curry powder
4 cups chicken broth
1/2 cup dry long-grain white rice
1 cup coconut milk
Salt and freshly ground pepper, to taste
1/4 cup minced fresh cilantro
In a large stockpot or Dutch oven over medium heat, melt the butter. Add the onion, celery, carrots and garlic to the pot and sauté until the onion is translucent, about 7 minutes. Stir in the curry powder and cook, stirring, for 2 to 3 minutes more to blend the flavors.
Add the broth and coconut milk to the pot, increase the heat to high and bring just to a simmer. Reduce the heat to medium, add the rice and cook, uncovered, until the rice is tender, 15 to 20 minutes. Stir in the shredded turkey and simmer for 10 minutes to heat through and blend the flavors. Season with salt and pepper.
Ladle the soup into bowls, garnish with the cilantro and serve immediately. Serves 4.
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