Turkey soup with ginger and rice
Description
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
- 20g/¾oz ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- 1 red chilli, thinly sliced
- 150g/5½oz cooked basmati rice
- 10g/⅓oz finely chopped fresh coriander
- 10g/⅓oz finely chopped fresh mint
- 10g/⅓oz finely chopped fresh parsley
- 2 spring onions, finely sliced
- 60g/2¼oz baby spinach leaves
- 1 tbsp fresh lemon juice
- salt and freshly ground black pepper
Directions
- 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.
