Turkey soup with ginger and rice
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
This fresh, fragrant leftover turkey soup is perfect if you fancy something a little lighter after indulgent festive eating.
Ingredients
- chicken stock: 600ml/20fl oz turkey or chicken stock
- leftover turkey: 200g/7oz cooked leftover turkey, cut into cubes or shredded
- ginger: 20²µ/¾´Ç³ú ginger, peeled and finely grated
- garlic: 2 garlic cloves, finely grated
- chilli: 1 red chilli, thinly sliced
- basmati rice: 150g/5½oz cooked basmati rice
- fresh coriander: 10g/â…“oz finely chopped fresh coriander
- mint: 10g/â…“oz finely chopped fresh mint
- parsley: 10g/â…“oz finely chopped fresh parsley
- spring onions: 2 spring onions, finely sliced
- spinach: 60g/2¼oz baby spinach leaves
- lemon juice: 1 tbsp fresh lemon juice
- black pepper: salt and freshly ground black pepper
Method
In a saucepan, heat the stock to a simmer and season with salt and pepper.
Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through.
Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately.
Recipe tips
To make the turkey stock, put bones of the leftover roast turkey in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows. You can make this in the slow cooker over 10 hours, or in the pressure cooker in 1-2 hours. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed.
You can freeze the cooked leftover turkey as well and make this soup whenever you can face eating turkey again.
