Cynthia Shanmugalingam’s Spicy Roast Turkey, Coconut and Rice Soup

Ingredients

• 500 ml of chicken or turkey stock (or make your own)

• 2 small onions, finely sliced

• 3 cm of piece of ginger, peeled and finely sliced

• 0.5 tbsp of black peppercorns

• 1 tbsp of cumin seeds

• 1 tbsp of coriander seeds

• 1 tsp of ground turmeric

• 1 tsp of chilli flakes, plus extra to serve (optional)

• 350 g of cooked turkey or chicken, shredded

• 75 g of cooked basmati rice

• 100 ml of coconut milk

• 0.4 lime, cut into wedges

2 servings

Calories~525 kcal

Protein~55 g

Carbs~35 g

Fat~18 g

Fiber~5 g

Sugar~6 g

Total recipe

Calories~1,050 kcal

Protein~110 g

Carbs~70 g

Fat~35 g

Fiber~9 g

Sugar~12 g

Method

• Step 1

  Put the stock in a pan with the onions and ginger. Bring to the boil, then reduce to a low simmer.

• Step 2

  Meanwhile, crush the black peppercorns to a powder with a pestle and mortar. Follow by crushing the cumin and coriander seeds.

• Step 3

  Add the ground spices, turmeric and chilli flakes to the pan, along with the shredded chicken or turkey, cooked rice and coconut milk. Simmer for 5 mins more until the chicken or turkey is hot all the way through.

• Step 4

  Ladle into bowls, serving with lime wedges and chilli flakes, if you like.