turkey soup with chilli, coriander and mushroom

There’s no reason why festive leftovers can’t be just as exciting as Christmas dinner itself – it’s not all about bubble and squeak and turkey and stuffing sandwiches!

Turkey soup is a great way to use up leftover meat, and with a deliciously aromatic twist, this recipe is guaranteed to be a Boxing Day crowd-pleaser. 

This gorgeous turkey and coconut milk soup will serve four, and with our easy step-by-step guide it’s hard to go wrong! To see the full method and ingredient list, check out the recipe.

  1. Pour the stock and coconut milk into a large saucepan and bring to the boil. turkeysoup1
  2. Lower the heat and add the sugar, bruised lemongrass, shallots, chillies, lime leaves, galangal or ginger and coriander roots, and season well.
  3. Simmer the fragrant soup gently for 5 minutes before reducing the heat to low and throwing in the mushrooms and all that lovely leftover turkey.turkeysoup3
  4. Continue to simmer for another 2 to 3 minutes, then add fish sauce and lime juice to taste.
  5. Serve steaming hot with a few coriander leaves scattered on top.

The finished soup should be sour, salty and hot; but don’t be afraid to top with a sprinkling of finely sliced chilli for extra heat.