Leftover Turkey (Chicken) Thai Red Curry Soup

Not sure where I originally found this one, if you know, drop it in the comments and I can update my page : )

5 cups turkey stock (you made stock out of your turkey carcass, right? )
1 14.5 oz can coconut milk
2-3 T red Thai curry paste (depending on how strong of a curry flavor you like in your soup)
1 T fish sauce
1/2 – 1 T red chili paste (be careful with this stuff!  it’s insanely hot!  add slowly!!)
4 carrots
2 large turnips (or 2 medium white potatoes)
1 medium white onion
3-4 garlic cloves, finely minced
3-4 cups leftover turkey meat, chopped into bite sized pieces

The Process:

Besides mincing the garlic and chopping the carrots, potatoes and onion, this is a no-brainer.  Dump it all in the crockpot and mix it together and walk away.

(But remember to plug in AND turn on your crockpot before you do.  I’ve forgotten this step before.  More than once.  I blame baby brain.)

Let it cook on low for 7-9 hours.  The potatoes and carrots should be cooked through.