I've offered a lot of ideas for recipes using leftover turkey through the years, but this turkey soup recipe was different than any leftover turkey soup I've made, with a slightly spicy broth, lime juice, and coconut milk as the base of the soup. I used cilantro in my soup, but if you're not a cilantro fan the original recipe used basil, and I'd love this with Thai Basil if I had some. If you don't have any fresh herbs, I think thinly sliced green onions would also be nice. When I make this again I'll shred the turkey apart into chunks instead of cutting it, but that's the only thing I'd change, and this definitely going to be a repeater at my house!
(This is the last recipe I'll be adding to the 2010 Round-up of Low Glycemic Holiday Recipe Ideas for a South Beach Friendly Thanksgiving and to the complete list of South Beach Diet friendly Thanksgiving recipes from the last 5 years. Hopefully people have worked out their menu by now and are busy cooking food for the big day on Thursday!)
I used 2 cups of leftover turkey, and next time I'd shred the turkey into pieces instead of cutting it.
You'll need fresh ginger root to make this recipe (don't even think of substituting ground ginger!) Slice about 6 slices of ginger to simmer in the broth.
The ginger is simmered with chicken stock, garlic cloves, lime juice, soy sauce, and Splenda or brown sugar to make a flavorful base for the soup.
Then you add the diced or shredded leftover turkey (or chicken), 1 can light coconut milk, and some green Tabasco sauce (or use a fresh chile pepper if you prefer.) Simmer that for about 6 minutes without letting it come to a boil.
Add 1 1/2 cups of cooked rice and cook a couple minutes more, just long enough that the rice is hot. (I used cooked Uncle Ben's Brown Rice that I had in the freezer and just thawed it in the microwave for a couple of minutes.)
While the rice simmers in the soup, wash and finely chop the cilantro, basil, or Thai basil, whichever you're using. (I think thinly sliced green onions would even be good in this if you don't have fresh herbs.)
Stir in the chopped herbs or green onions, simmer a minute or two more and serve hot. Sliced limes to squeeze into the soup would be nice for serving.
Coconut-Lime Turkey (or Chicken) and Rice Soup (Makes 4-6 servings, adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook
.)3 cups homemade chicken stock (or use 2 cans chicken broth)
3 T fresh-squeezed lime juice
5-6 thin slices fresh ginger root
2 medium garlic cloves, sliced in half
1 1/2 T soy sauce
1 1/2 T Splenda or brown sugar (use Splenda for the South Beach Diet)
1 can light coconut milk
2 cups leftover diced turkey (I would shred the turkey into small pieces next time)
1/2 tsp. (or more) green Tabasco sauce (or other hot sauce of your choice, or use a diced fresh chile if you really like it spicy)
1 1/2 cups cooked brown rice (I used Uncle Ben's Brown Rice.)
1/2 cup chopped cilantro (or use 1/4 cup chopped basil, Thai basil, or sliced green onions)
Slice 5-6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half. Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and Splenda or brown sugar. Let simmer on low for about 20 minutes, or until flavors are well blended.
In the crazy world of food blogging, if you want to be able to offer readers a new idea for leftover Thanksgiving turkey, you have to cook a turkey, try the recipe, and post it before Thanksgiving so it will be there after turkey day when people are searching for recipes. I'm not complaining; it's actually kind of fun to stretch out the Thanksgiving food a bit longer. This year I cooked a turkey breast in the crockpot to get leftover turkey and then I had turkey with gravy and Whole Wheat Stuffing Muffins with my dad for lunch one day.
I've offered a lot of ideas for recipes using leftover turkey through the years, but this turkey soup recipe was different than any leftover turkey soup I've made, with a slightly spicy broth, lime juice, and coconut milk as the base of the soup. I used cilantro in my soup, but if you're not a cilantro fan the original recipe used basil, and I'd love this with Thai Basil if I had some. If you don't have any fresh herbs, I think thinly sliced green onions would also be nice. When I make this again I'll shred the turkey apart into chunks instead of cutting it, but that's the only thing I'd change, and this definitely going to be a repeater at my house!
(This is the last recipe I'll be adding to the 2010 Round-up of Low Glycemic Holiday Recipe Ideas for a South Beach Friendly Thanksgiving and to the complete list of South Beach Diet friendly Thanksgiving recipes from the last 5 years. Hopefully people have worked out their menu by now and are busy cooking food for the big day on Thursday!)
I used 2 cups of leftover turkey, and next time I'd shred the turkey into pieces instead of cutting it.You'll need fresh ginger root to make this recipe (don't even think of substituting ground ginger!) Slice about 6 slices of ginger to simmer in the broth.The ginger is simmered with chicken stock, garlic cloves, lime juice, soy sauce, and Splenda or brown sugar to make a flavorful base for the soup.Then you add the diced or shredded leftover turkey (or chicken), 1 can light coconut milk, and some green Tabasco sauce (or use a fresh chile pepper if you prefer.) Simmer that for about 6 minutes without letting it come to a boil.Add 1 1/2 cups of cooked rice and cook a couple minutes more, just long enough that the rice is hot. (I used cooked Uncle Ben's Brown Rice that I had in the freezer and just thawed it in the microwave for a couple of minutes.)While the rice simmers in the soup, wash and finely chop the cilantro, basil, or Thai basil, whichever you're using. (I think thinly sliced green onions would even be good in this if you don't have fresh herbs.)Stir in the chopped herbs or green onions, simmer a minute or two more and serve hot. Sliced limes to squeeze into the soup would be nice for serving.Coconut-Lime Turkey (or Chicken) and Rice Soup (Makes 4-6 servings, adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook
.)3 cups homemade chicken stock (or use 2 cans chicken broth)
3 T fresh-squeezed lime juice
5-6 thin slices fresh ginger root
2 medium garlic cloves, sliced in half
1 1/2 T soy sauce
1 1/2 T Splenda or brown sugar (use Splenda for the South Beach Diet)
1 can light coconut milk
2 cups leftover diced turkey (I would shred the turkey into small pieces next time)
1/2 tsp. (or more) green Tabasco sauce (or other hot sauce of your choice, or use a diced fresh chile if you really like it spicy)
1 1/2 cups cooked brown rice (I used Uncle Ben's Brown Rice.)
1/2 cup chopped cilantro (or use 1/4 cup chopped basil, Thai basil, or sliced green onions)
Slice 5-6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half. Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and Splenda or brown sugar. Let simmer on low for about 20 minutes, or until flavors are well blended.
While the soup base simmers, shred apart the leftover turkey (or chicken) into bite-sized pieces until you have 2 cups. After 20 minutes add diced chicken, light coconut milk, and green Tabasco sauce (or other hot sauce or diced chile) to the soup and let it continue to simmer on low about 6 minutes more. Be sure the heat is low enough that the soup won't boil after the coconut milk has been added.
After 6 minutes add the cooked brown rice and let it simmer for a couple of minutes while you wash and chop the cilantro (or other herbs of your choice.) Add chopped herbs or green onions and simmer for 1-2 minutes more. Serve hot, with sliced limes to squeeze into the soup if desired.
While the soup base simmers, shred apart the leftover turkey (or chicken) into bite-sized pieces until you have 2 cups. After 20 minutes add diced chicken, light coconut milk, and green Tabasco sauce (or other hot sauce or diced chile) to the soup and let it continue to simmer on low about 6 minutes more. Be sure the heat is low enough that the soup won't boil after the coconut milk has been added.
After 6 minutes add the cooked brown rice and let it simmer for a couple of minutes while you wash and chop the cilantro (or other herbs of your choice.) Add chopped herbs or green onions and simmer for 1-2 minutes more. Serve hot, with sliced limes to squeeze into the soup if desired.
Made with light coconut milk and brown rice, this soup would be approved for phase 2 or 3 of the South Beach Diet. This would taste great with Thai-Inspired Turkey Mini-Meatball Lettuce Wraps if you wanted to serve it as a side-dish soup.
More Great Soups to Make With Leftover Turkey:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary from Kalyn's Kitchen
Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage from Kalyn's Kitchen
Leftover Turkey and Sweet Potato Soup with Black Beans and Lime from Kalyn's Kitchen
10 Turkey Soup Recipes Your Family will Love from BlogHer.com
Seven Leftover Turkey Soup Recipes from Soup Chick
Spicy Turkey Soup with Yogurt, Chickpeas, and Mint from Simply Recipes
After Thanksgiving Turkey Soup from Cooking with Trader Joe's
Mexican Turkey Soup from Whistlestop Cafe Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)/> While the soup base simmers, shred apart the leftover turkey (or chicken) into bite-sized pieces until you have 2 cups. After 20 minutes add diced chicken, light coconut milk, and green Tabasco sauce (or other hot sauce or diced chile) to the soup and let it continue to simmer on low about 6 minutes more. Be sure the heat is low enough that the soup won't boil after the coconut milk has been added.
After 6 minutes add the cooked brown rice and let it simmer for a couple of minutes while you wash and chop the cilantro (or other herbs of your choice.) Add chopped herbs or green onions and simmer for 1-2 minutes more. Serve hot, with sliced limes to squeeze into the soup if desired.
Made with light coconut milk and brown rice, this soup would be approved for phase 2 or 3 of the South Beach Diet. This would taste great with Thai-Inspired Turkey Mini-Meatball Lettuce Wraps if you wanted to serve it as a side-dish soup.
More Great Soups to Make With Leftover Turkey:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary from Kalyn's Kitchen
Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage from Kalyn's Kitchen
Leftover Turkey and Sweet Potato Soup with Black Beans and Lime from Kalyn's Kitchen
10 Turkey Soup Recipes Your Family will Love from BlogHer.com
Seven Leftover Turkey Soup Recipes from Soup Chick
Spicy Turkey Soup with Yogurt, Chickpeas, and Mint from Simply Recipes
After Thanksgiving Turkey Soup from Cooking with Trader Joe's
Mexican Turkey Soup from Whistlestop Cafe Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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