This delicious and easy turkey soup from Jamie Oliver is a quick, hearty meal that’s both creamy and fragrant. Packed with Thai-inspired ingredients like coconut milk, lemongrass, and kaffir lime leaves, it’s the perfect cozy dish. You can easily swap ingredients to suit what you have on hand for a customizable, flavorful meal!
Ingredients Needed
- 2 lemongrass stalks
- 3 Thai shallots
- 2 bird’s-eye chillies
- 1 thumb-sized piece of galangal or ginger
- Optional: 3 coriander roots
- 500ml (2 cups) organic turkey or chicken stock
- 1 x 400ml (14 oz) tin of light coconut milk
- 1 teaspoon palm or soft brown sugar
- 3 kaffir lime leaves
- 100g (3.5 oz) oyster mushrooms
- 200g (7 oz) cooked, skinless turkey
- 1-2 tablespoons fish sauce
- ½ a lime
- A few sprigs of fresh coriander
How To Make Turkey Soup
- Prepare the ingredients: Trim and bruise the lemongrass. Peel and bruise the shallots and chillies. Thinly slice the galangal or ginger, then scrub and bruise the coriander roots (if using).
- Make the base of the soup: Add the stock and coconut milk to a large saucepan. Bring to the boil, then turn the heat down.
- Add the flavorings: Stir in the sugar, lemongrass, shallots, chillies, lime leaves, galangal or ginger, and coriander roots (if using). Season with salt and simmer gently for 5 minutes.
- Add mushrooms and turkey: Tear the mushrooms and shred or slice the turkey, then add both to the pan. Reduce the heat to low and simmer for another 2 to 3 minutes.
- Adjust seasoning and serve: Add fish sauce and lime juice to taste. The soup should have a balance of sour, salty, and hot flavors, so feel free to add more bruised chillies if needed. Serve hot, with fresh coriander leaves scattered on top.
Recipe Tips
- Bruise the lemongrass: Gently bruise the lemongrass stalks before adding them to the soup to release more of their flavor.
- Simmer, don’t boil: Once the soup is boiling, reduce the heat to a simmer. This helps the flavors blend without overcooking the ingredients.
- Use fresh turkey: If possible, use leftover cooked turkey for better texture and flavor. Shredded turkey works best in this soup.
- Balance the sour and salty: Taste and adjust the lime juice and fish sauce to get the perfect balance of sour and salty flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover turkey soup cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge and reheat on the stove.
- Reheat: Heat the soup over medium heat for about 5-7 minutes, stirring occasionally, until it is fully heated through. If the soup is too thick, add a little stock or water to reach your preferred consistency.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 180
- Total Fat: 3.5g
- Saturated Fat: 10.8g
- Total Carbohydrate: 16.1g
- Sugars: 4.4g
- Protein: 7.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Roasted Tomato Soup
- Jamie Oliver Parsnip Soup
- Jamie Oliver Mulligatawny Soup
- Jamie Oliver Mussels Soup
Jamie Oliver Turkey Soup
Description
This delicious and easy turkey soup from Jamie Oliver is a quick, hearty meal that’s both creamy and fragrant. Packed with Thai-inspired ingredients like coconut milk, lemongrass, and kaffir lime leaves, it’s the perfect cozy dish. You can easily swap ingredients to suit what you have on hand for a customizable, flavorful meal!
Ingredients
Instructions
- Prepare the ingredients: Trim and bruise the lemongrass. Peel and bruise the shallots and chillies. Thinly slice the galangal or ginger, then scrub and bruise the coriander roots (if using).
- Make the base of the soup: Add the stock and coconut milk to a large saucepan. Bring to the boil, then turn the heat down.
- Add the flavorings: Stir in the sugar, lemongrass, shallots, chillies, lime leaves, galangal or ginger, and coriander roots (if using). Season with salt and simmer gently for 5 minutes.
- Add mushrooms and turkey: Tear the mushrooms and shred or slice the turkey, then add both to the pan. Reduce the heat to low and simmer for another 2 to 3 minutes.
- Adjust seasoning and serve: Add fish sauce and lime juice to taste. The soup should have a balance of sour, salty, and hot flavors, so feel free to add more bruised chillies if needed. Serve hot, with fresh coriander leaves scattered on top.
Notes
- Bruise the lemongrass: Gently bruise the lemongrass stalks before adding them to the soup to release more of their flavor.
- Simmer, don’t boil: Once the soup is boiling, reduce the heat to a simmer. This helps the flavors blend without overcooking the ingredients.
- Use fresh turkey: If possible, use leftover cooked turkey for better texture and flavor. Shredded turkey works best in this soup.
- Balance the sour and salty: Taste and adjust the lime juice and fish sauce to get the perfect balance of sour and salty flavors.
Jamie Oliver Roasted Tomato Soup