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Spicy Roast Turkey, Coconut and Rice Soup
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2 serving
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Serves: 2
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.
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Ingredients
- 500ml chicken or turkey stock (or make your own)
- 2 small onions, finely sliced
- 3 cm piece of ginger, peeled and finely sliced
- ½ tbsp black peppercorns
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp ground turmeric
- 1 tsp chilli flakes, plus extra to serve (optional)
- 350g cooked turkey or chicken, shredded
- 75g cooked basmati rice
- 100ml coconut milk
- .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.
Tips or serving suggestions
516cals, 1 veg portions, 17g fat (10g saturated), 68g protein, 21g carbs, 7g sugars, 4g fibre, 1g salt
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