Coconut-Lime Turkey (or Chicken) and Rice Soup
This Coconut-Lime Turkey (or Chicken) and Rice Soup is a delicious idea for leftover chicken or turkey. Use cauliflower rice if you want to reduce the carbs, but don’t skip the fresh ginger root that’s simmered in the broth for amazing flavor.
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 list of Carb-Conscious 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.
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!
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, Stevia Granulated Sweetener or brown sugar (use Splenda for the South Beach Diet)
1 can light coconut milk (or use full fat if you prefer)
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. Use less rice or use cauliflower rice for lower carb)
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.
Click Here for Printer Friendly Recipe
South Beach Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
Find More Recipes Like This One:
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Great Soups to Make With Leftover Turkey:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
The Top Ten Recipes for Slow Cooker Turkey Soup, plus Honorable Mentions ~ Slow Cooker from Scratch
Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary ~ Kalyn’s Kitchen
Seven Leftover Turkey Soup Recipes ~ Soup Chick
Leftover Turkey and Sweet Potato Soup with Black Beans and Lime ~ Kalyn’s Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)