Tom Yum Turkey

A Spicy Turkey Soup, using Leftovers and Store Cupboard Ingredients

Dec 28, 2008 Lesley Arnold-Hopkins

Inspired by Spicy Thai Chicken Soup, Tom Yum Gai, this recipe uses up some of the Christmas Turkey in a tasty, light dish.

It can sometimes be difficult to find new and exciting ways to use up leftover turkey following a large family occasion such as Christmas. This recipe produces a light and tasty soup from ingredients found in most fridges and cupboards.

The Value of Jars

Garlic, ginger and chillies are useful ingredients for a variety of recipes, but can be time consuming to prepare. It is possible, however, to buy these ready prepared in jars which can be kept in the fridge. These last for quite a long time, reduce waste and save you valuable time in the kitchen. Look in the herb section of the supermarket to see the wide array of ready-prepared ingredients available.

Ingredients:

  • 1 medium onion, finely chopped.
  • 1 clove of garlic, crushed
  • 2 tablespoons of oil
  • 1 inch fresh ginger, grated
  • 2 tablespoons of Thai Fish Sauce.
  • 2 chillies de-seeded and chopped (add more or less according to your taste)
  • 2 oz (50g) mushrooms, thinly sliced.
  • 2 pints chicken or turkey stock
  • 1 stalk lemongrass (dried is fine)
  • 2 Thai lime leaves (optional)
  • 1 dessertspoon chilli sauce (optional – according to taste)
  • 1 large tomato, skinned and sliced.
  • 2 tablespoons lime juice
  • 6 oz (150g) cooked turkey meat, chopped
  • 1 teaspoon light soy sauce
  • 2 teaspoons of sugar
  • 2 oz (50g) rice noodles

Method

  1. Heat the oil in a large pan and cook the onions and garlic over a medium heat until the onions are soft and translucent.
  2. Add the ginger, chillies, lemon grass, lime leaves, fish sauce and chicken/turkey stock. Bring to the boil.
  3. Add the mushrooms, tomato and turkey. Bring back to the boil and simmer for 5 minutes.
  4. Add the lime juice, sugar, soy sauce and chilli sauce to taste.
  5. Break up the noodles into the pot and stir, continuing to cook until the noodles are softened.
  6. Remove the lemongrass and lime leaves to serve.

Serves 6 as a starter, or 4 as a light meal.

Variations

It is possible to vary the recipe by adding vegetables of your choice, such as finely sliced carrots or shredded cabbage. Add these just before serving, to preserve as much “crunch” as possible.

This recipe would also be good with prawns, chicken or ham.

Vegetarian version - Make the soup using vegetable stock, and replace the turkey with tofu, cut into cubes. Alternatively, use a variety of vegetables including peppers, chestnut mushrooms and spring onions for a hearty meat-free option.

Storage.

This recipe will keep in the fridge for two days.

Alternatively, pour individual portions into suitable containers and freeze them. Defrost thoroughly and heat in pan or microwave until it is piping hot and all of the meat is properly heated through.

The copyright of the article Tom Yum Turkey in Recipes is owned by Lesley Arnold-Hopkins. Permission to republish Tom Yum Turkey in print or online must be granted by the author in writing.