Cynthia Shanmugalingam’s Spicy Roast Turkey, Coconut and Rice Soup
By OcadoLife
Published on 16 November 2022
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 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. 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.