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.
- Pour the stock and coconut milk into a large saucepan and bring to the boil.
- Lower the heat and add the sugar, bruised lemongrass, shallots, chillies, lime leaves, galangal or ginger and coriander roots, and season well.
- 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.
- Continue to simmer for another 2 to 3 minutes, then add fish sauce and lime juice to taste.
- 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.
Will you be cooking up a batch of turkey soup on Boxing Day this year? Tell us how you’ll be using your leftovers in the comments box below, or on Twitter @JamieOliver.