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

By OcadoLife
A 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

4 steps

  1. Step 1

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

  2. Step 2

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

  3. 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.

  4. Step 4

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