Spicy Yummy Soup
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|32 oz||low fat chicken broth|
|1 lb||ground turkey|
|2 c||cooked rice|
|1/2 medium||sweet yellow onion, chopped or sliced|
|1/3 c||shredded carrots|
|1/3 c||frozen peas|
|2 Tbsp||goya recaito cilantro cooking base|
|1/4 c||lingham's hot sauce w/ginger and garlic|
|1/4 c||trader joe's thai yellow curry sauce|
Snoqualmie, WA (pop. 10,670)
Member Since Apr 2012
My husband loves spicy food. "The hotter the better," is his motto. Today he has a sore throat, so I told him I'd make him some spicy soup to burn that badness out of him. He loved it and asked me to write down the recipe so I'd be sure to make it again exactly the same way as today. Hope you enjoy it! (P.S., It smelled so good that we each chowed down a big bowl of it before I thought to take a photo. And if you like more broth in your soup, add another 32 oz of chicken broth.)
Begin by cooking the rice. While rice is cooking, brown the ground turkey with the cilantro cooking base until completely cooked.
Pour chicken broth and water in dutch oven or stock pot, adding more broth if you like it soupy. Add hot sauce and curry sauce to broth and stir. Do not turn on the burner yet.
Add onion, carrots, and peas to broth. Let sit for about 10 minutes while rice and ground turkey finish cooking.
Turn burner on medium heat. Add cooked rice and ground turkey to pot. Slowly bring soup to boil on medium heat, while stirring every couple minutes. When soup begins to boil, cover pot and turn burner on low heat to simmer for about 25 minutes. ENJOY!