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Needs more lemon grass. I did not totally puree the soup, like a bit of texture. Paired with Asian meatballs, by Patricia Wells, also on epicurious. The meatballs needed adjusting, too much sesame oil, too much lime powder. However, the idea of pulverizing the kaffir lime leaf is genius.
This was very good! I made half a recipe, using a pound of regular bok choy that I chopped into 1 1/2” pieces. I worried that there wouldn’t be enough liquid to cook the bok choy, but it worked out. There’s just enough of a saucy glaze to coat the bok choy and give it good flavor.
We make this almost every year... Our absolute favorite!
Since I happened to have all the ingredients on hand, this was the perfect way to use up some leftover Thanksgiving turkey. It's really more of a stew-and-biscuits kind of dish rather than a traditional pot pie, and is best served in bowls. Everyone enjoyed it, and it makes a great one-pot meal that's not too time-consuming to prepare (assuming you will be making stock with your leftover turkey carcass anyway).
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