This is not Grandma’s leftover turkey soup!
Growing up I was never a fan of the leftover turkey soup which alway found it’s way to our table after Thanksgiving and Christmas.
Not that it wasn’t good. I just found it really boring.
If you like your meals to be a bit more interesting, you’ll most definitely enjoy this, my version of leftover turkey soup much more.
Make this leftover turkey soup recipe your own…
I like to think of new ways to use up left-over turkey. When you cook as much curry as I do, it’s not difficult.
So you can and should do the same with this leftover turkey soup recipe. The basics are there but use this recipe as a guide and add more or less of the spice and chillies to taste.
You could add more chilli powder to taste for example as I do.
Making the stock for this leftover turkey soup…
This is meant to be an easy post-Christmas recipe that you can quickly throw together.
So use chicken stock or even stock cubes if that is more convenient.
But if you really want this leftover turkey soup to be amazing, make your own turkey stock! It’s easy and there is a lot less waste.
Just remove as much meat as you can from the carcass. Then simply add a couple chopped carrots, 2 chopped onions, a couple celery sticks, two inches of ginger sliced into coin shapes and smashed, six smashed cloves of garlic and enough water to cover/ Add a handful of chopped coriander (cilantro) and simmer for 2 to 4 hours. Easy!
Pour the stock through a sieve and use immediately in this leftover turkey soup, store in the fridge for up to three days or freeze.
Step by step photographs…
Looking for other ways to use up leftover turkey? Try these…
- 2 tbsp rapeseed (canola) oil or coconut oil
- 1 tsp black mustard seeds
- 10 curry leaves, fresh or frozen
- 1 onion - finely chopped
- 2 tbsp garlic and ginger paste
- 2 fresh green chillies - finely chopped
- 750ml (3 cups) homemade turkey stock or shop bought stock
- 450g (3 cups) diced leftover turkey, approx.
- 1 tablespoon soy sauce
- 1 tablespoon light brown sugar
- 400cl coconut milk
- 1 small bunch chopped coriander
- 3 limes, quartered
- 2 tsp dried red chilli flakes
- Salt and pepper to taste
- Heat the oil in a large sauce pan over high heat.
- When hot, add the mustard seeds. When they begin to crackle, reduce the heat to medium high and throw in the curry leaves.
- When the mustard seeds begin to pop, add the chopped onion and fry for about five minutes until the onion is soft and translucent.
- Add the ginger and garlic pastes along with the chopped chillies and fry for a further minute.
- Pour in the turkey stock, the soy sauce, sugar and the coconut milk and bring to a boil.
- Add the turkey meat, reduce the heat and simmer for about five minutes.
- Add salt and pepper to taste, sprinkle with the chilli flakes and the chopped coriander (cilantro).
- Then stir in the juice of one of the limes. More lime juice can be added at the table to taste.
- There you have it. An awesome soup in minutes!
I hope you enjoy this homemade, leftover turkey soup recipe. If you do try it, please leave a comment. I’d love to hear from you.