Leftover turkey soup

Ingredients

• 2 tbsp rapeseed (canola) oil or coconut oil
• 1 tsp black mustard seeds
• 10 curry leaves, fresh or frozen
• 1 onion – finely chopped
• 2 tbsp garlic and ginger paste
• 2 fresh green chillies – finely chopped
• 750ml (3 cups) homemade turkey stock or shop bought stock
• 450g (3 cups) diced leftover turkey, approx.
• 1 tablespoon soy sauce
• 1 tablespoon light brown sugar
• 400cl coconut milk
• 1 small bunch chopped coriander
• 3 limes, quartered
• 2 tsp dried red chilli flakes
• Salt and pepper to taste

Steps

1. Heat the oil in a large sauce pan over high heat.
2. When hot, add the mustard seeds. When they begin to crackle, reduce the heat to medium high and throw in the curry leaves.
3. When the mustard seeds begin to pop, add the chopped onion and fry for about five minutes until the onion is soft and translucent.
4. Add the ginger and garlic pastes along with the chopped chillies and fry for a further minute.
5. Pour in the turkey stock, the soy sauce, sugar and the coconut milk and bring to a boil.
6. Add the turkey meat, reduce the heat and simmer for about five minutes.
7. Add salt and pepper to taste, sprinkle with the chilli flakes and the chopped coriander (cilantro).
8. Then stir in the juice of one of the limes. More lime juice can be added at the table to taste.
9. There you have it. An awesome soup in minutes!