Wednesday, November 24, 2010

Recipe for Coconut-Lime Turkey (or Chicken) and Rice Soup

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 add it to your Thanksgiving Recipes 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 remove the garlic and ginger pieces and 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 remove the garlic and ginger pieces and 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.

Printer Friendly Recipe

South Beach Suggestions:
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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33 comments:

Georgie Fear RD said...

Definitely a unique recipe for leftover turkey! Love the ginger in the broth idea....

Ok, If youre a REAL food blogger like you you make a turkey just to demo leftover recipes. Shortcutters like me just think of chicken recipes, and say "use turkey instead!" Voila! Leftover recipe.

Have a blissful holiday!

Georgie

T.W. Barritt at Culinary Types said...

This looks delicious - I wonder if you will have had your fill of turkey by Thursday?

Kalyn said...

Glad you like the recipe. I do think recommending recipes where turkey can sub for chicken sounds like a great idea.

TW, no way I will be tired of turkey (although truthfully I'm more into the side dishes!)

Amanda said...

I'm a fan of the Thanksgiving sandwich- stuffing, turkey, mashed potatoes, cranberry sauce, gravy, mashed potatoes all on some bread.

BUT this is so different! I can't wait to try it.

Kalyn said...

Amanda, I have to agree that leftover turkey sandwiches (on foldover rolls with lots of mayo and mustard only for me) are hard to beat! This this soup was really good for something different.

Susie Bee on Maui said...

Great idea!
I love leftover turkey quesadillas.
Have a happy turkey day, Kalyn.

Cookin' Canuck said...

Kalyn, this is exactly the kind of turkey soup recipe I like because the flavors in it are completely different from the ones at the Thanksgiving feast. Such a nice change!

Lydia (The Perfect Pantry) said...

Now I'm really looking forward to leftovers this weekend. Love the taste of lime to brighten up the heavy food from the holidays.

Paula {Salad in a Jar} said...

So Kalyn, Do you always cook a meal and take it when you go to eat with your Dad twice a week? Wow! He's a lucky guy.

Kalyn said...

Thanks for the nice thoughts about this soup guys. I loved it!

Paula, my dad lives in an assisted living center, and the food is pretty bad, so I try to take him lunch twice a week. He only has a microwave, toaster oven, and a George Foreman mini-grill, no stove, so I have to get pretty creative. But it's worth it because dad loves the food when I bring him things.

Ann said...

This soup looks delicious! I'm going to have to try this!

Joanne said...

Haha this is why I adore you Kalyn. You're always looking out for us. Even if it means making thanksgiving food a month early :P This sounds absolutely delicious! Love those tropical flavors.

Mark said...

Great job. I really like the flavor combinations. A great soup for the frigid seasin. Keep up the good work!

Kalyn said...

Actually I just made the turkey about a week ago. I'm hoping I get some leftover turkey today so I can make this again!

atperez said...

Oh this reminds me of tom kha! It looks delicious and I really hope I have enough turkey leftovers to try it! And there is always chicken if I don't!

Kalyn said...

This does remind me quite a bit of a Thai chicken soup, but without the lemongrass and with lime standing in for the kaffir lime leaves.

Amanda said...

I made the soup and it was delicious! I used sriracha for the hot sauce- I think that was a good move! Thanks for a great recipe

Kalyn said...

Amanda, so glad you liked it. I think Sriracha is a great choice for this soup!

danasfoodforthought said...

This looks seriously delicious! Definitely a way to use leftover turkey while staying away from those traditional Thanksgiving flavors!

Kalyn said...

Dana, I liked it a lot, and definitely different than the traditional Thanksgiving flavors.

Elizabeth said...

Hi Kalyn - this was really a great little soup for a cold Pacific NW night. I used the Siracha (we are addicted) and instead of rice I used the mung bean thread noodles and just threw them in a couple of minutes before serving. Thank you for a great idea.

Kalyn said...

Elizabeth, so glad you liked it. Great idea to use the mung bean thread noodles.

Linda F said...

Another great recipe, Kalyn.

I made this last night and followed exactly with the exception that I didn't have green tabasco, so I used 1 tsp Sriracha as another reader suggested. First word out of my husband's mouth, "Wow!" - this is a keeper for sure and about to be lunch today...

THANKS!

Kalyn said...

Linda, so glad it was a hit!

sarahsic said...

Made this last night - so wonderful! I substituted sweet potatoes for rice and added 1/2 diced yellow onion. Also added pickled serrano peppers. Thank you so much for such a flavorful soup recipe!

Kalyn said...

Oh I LOVE the idea of substituting sweet potatoes in this; thanks for sharing that. Glad you liked it!

Anonymous said...

today I'm making this soup for the third time since Thanksgiving. it is my most favorite soup ever! and might I add that it is perfect for when you are suffering from a cold, as I am currently.the flavors blend together so well.

Kalyn said...

So glad you're enjoying the soup so much, and I can completely see how this would be comforting when you had a cold!

Carolyn T said...

Hi Kalyn - I made this soup tonight - absolutely wonderful! I added some of Trader Joe's "minted peas" to it (just for color), and used some of my leftover turkey from Thanksgiving. My hubby almost licked the bowl. Thank you! Actually I used jasmine rice because it was what I had - I liked it also. Great recipe!

Kalyn said...

Carolyn, so glad you liked it!

Kathy G. said...

Hi Kalyn,

Love this recipe! I am so tired of the regular turkey soup recipes out there so can't wait to try this one out.

: )

Cookie said...

I assume you take the garlic and ginger chunks out before adding everything else, right?

Kalyn Denny said...

Yes, I will edit to make that more clear. Thanks!

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