"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Thai Curry Turtle Soup Recipe

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This recipe for Thai Curry Turtle Soup, by , is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Thome
Added: Thursday, October 12, 2017

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp oil
15 Baby Dutch yellow potatoes, halved (or 2 medium russet potatoes, peeled and diced)
14 oz can unsweetened coconut milk
2 Tbsp yellow curry
2 bay leaves
1 1/2 lbs turtle meat
4 ribs celery, chopped
1 carrot, chopped
1 onion, chopped
garlic salt
chicken stock (enough to cover meat and vegetables later)

Directions:
Directions:
Fry turtle meat in oil, season to taste. Add celery, carrots and onions. Saute until onions and celery and translucent. Scoop the top thicker, creamier layer of the coconut milk from the can and add. The coconut milk will look solid white, almost like lard, and the bottom half will be more clear, like juice. Allow the coconut to liquefy and bubble for a couple of minutes, then add curry. Stir well to combine.

Place in crock pot and add the rest of the coconut milk, potatoes, bay leaves and enough stock to cover the meat and veggies. Add garlic salt to taste. Stir well and let cook until potatoes are done. Potatoes can be precooked to serve sooner. If you precook potatoes, let soup heat/cook for at least 30 minutes before serving.

Can be served with jasmine rice, garlic bread or your side of choice.

Personal Notes:
Personal Notes:
KILL IT, COOK IT, EAT IT!

 

 

 

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