Turkey soup with ginger and rice
This fresh, fragrant leftover turkey soup is perfect if you fancy something a little lighter after indulgent festive eating.
Ingredients
- 600ml/20fl oz turkey or chicken stock
- 200g/7oz cooked leftover turkey, cut into cubes or shredded
- 20驳/戮辞锄 ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- 1 red chilli, thinly sliced
- 150g/5陆oz cooked basmati rice
- 10g/鈪搊z finely chopped fresh coriander
- 10g/鈪搊z finely chopped fresh mint
- 10g/鈪搊z finely chopped fresh parsley
- 2 spring onions, finely sliced
- 60g/2录oz baby spinach leaves
- 1 tbsp fresh lemon juice
- 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.
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