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  • Cynthia Shanmugalingam’s Spicy Roast Turkey, Coconut and Rice Soup

Cynthia Shanmugalingam’s Spicy Roast Turkey, Coconut and Rice Soup

Cynthia Shanmugalingam’s Spicy Roast Turkey, Coconut and Rice Soup

By OcadoLifePublished on 16 November 2022A soothingly spiced recipe, Cynthia Shanmugalingam’s Spicy Roast Turkey, Coconut and Rice Soup is a flavour-packed way of using up leftover Christmas turkey – but for an equally delicious year-round recipe, swap the turkey for chicken. The British-Sri Lankan chef and restaurateur’s soup features a hit of black pepper for a reviving boost after a busy festive season. Make your own stock if you like, by simmering the leftover turkey (or chicken) carcass with 500ml water, the onions, ginger and ¾tsp salt for 1 hr (adding more liquid if needed), before straining and continuing with the recipe from step 2. 
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Time and servings

35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time

Ingredients

  • 500 ml of chicken or turkey stock (or make your own)
  • 2 small onions, finely sliced
  • 3 cm of piece of ginger, peeled and finely sliced
  • 0.5 tbsp of black peppercorns
  • 1 tbsp of cumin seeds
  • 1 tbsp of coriander seeds
  • 1 tsp of ground turmeric
  • 1 tsp of chilli flakes, plus extra to serve (optional)
  • 350 g of cooked turkey or chicken, shredded
  • 75 g of cooked basmati rice
  • 100 ml of coconut milk
  • 0.4 lime, cut into wedges

Method

  • Step 1

    Put the stock in a pan with the onions and ginger. Bring to the boil, then reduce to a low simmer.

  • Step 2

    Meanwhile, crush the black peppercorns to a powder with a pestle and mortar. Follow by crushing the cumin and coriander seeds.

  • Step 3

    Add the ground spices, turmeric and chilli flakes to the pan, along with the shredded chicken or turkey, cooked rice and coconut milk. Simmer for 5 mins more until the chicken or turkey is hot all the way through.

  • Step 4

    Ladle into bowls, serving with lime wedges and chilli flakes, if you like.