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Bowl of turkey and coconut milk soup with fresh coriander and lime

Turkey & Coconut Milk Soup

A warming, spiced soup that turns leftover turkey and a can of coconut milk into a comforting,ginger-and-chilli-laced bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Southeast Asian-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Wilson's Coconut Flavoured Oil
  • 1 large onion finely chopped
  • 3 cloves garlic crushed
  • 1 thumb-sized piece fresh ginger grated
  • 1-2 red chillies finely sliced
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 500 g cooked turkey shredded (or 500g raw turkey breast, diced)
  • 1 litre chicken or turkey stock
  • 1 x 400ml can coconut milk
  • 2 tbsp fish sauce or soy sauce
  • Juice of 1-2 limes
  • 200 g green beans trimmed and halved
  • A handful of fresh coriander chopped
  • 2 spring onions sliced, to serve
  • Salt and pepper to taste

Method
 

  1. Heat the Wilson's Coconut Flavoured Oil in a large pot over medium heat.
  2. Add the onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
  3. Stir in the garlic, ginger, chilli, turmeric and ground coriander. Cook for 1 minute until fragrant.
  4. Add the turkey and stir well to coat it in the spiced oil.
  5. Pour in the stock and coconut milk. Stir to combine and bring to a gentle simmer.
  6. Simmer for 15-20 minutes, uncovered, stirring occasionally.
  7. Add the green beans and simmer for a further 5 minutes, until just tender.
  8. Stir in the fish sauce and lime juice.
  9. Taste and adjust the seasoning with salt, pepper or extra lime juice as needed.
  10. Ladle into bowls and top with fresh coriander and sliced spring onion to serve.

Notes

Storage: keep in an airtight container in the fridge for up to 3 days.
Make-ahead: the flavour deepens overnight, so this soup is a good candidate for making a day ahead.
Freezing: freezes well for up to 3 months. Cool completely before freezing and thaw overnight in the fridge before reheating gently.
Serving suggestion: serve with steamed rice or crusty bread to soak up the broth.