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, and you can easily substitute cauliflower rice if you want to make this a low-carb soup! Please don’t skip the fresh ginger root that’s simmered in the broth for amazing flavor. Check out Soup Recipes for most tasty soups or use Thanksgiving Recipes for more ideas for leftover turkey.
I’ve offered up a lot of recipes using leftover turkey through the years, but this Coconut-Lime Turkey (or Chicken) and Rice Soup 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 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.
And now that I’ve become a fan of low-carb recipes with cauliflower rice, I would absolutely switch out the rice that’s added at the end for frozen cauliflower rice to make this a low-carb soup! That would make this eligible to join my other Low-Carb Recipes for Leftover Turkey! When I make this again I might 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!
How to Make Coconut-Lime Turkey (or Chicken) and Rice Soup:
(This is just a summary; scroll down for complete printable recipe.)
- 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 sweetener of your choice to make a flavorful base for the soup.
- Then remove the garlic and ginger pieces and add the diced or shredded leftover turkey (or chicken), coconut milk, and some Green Tabasco Sauce (affiliate link), 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 or Cauliflower Rice (affiliate link) and cook a couple minutes more, just long enough that the rice is hot. (I first made this with Uncle Ben’s Brown Rice that I had in the freezer and just thawed it in the microwave. Now I would use frozen cauliflower rice that cooks in the bag in the microwave.)
- While the rice simmers in the soup, wash and finely chop the cilantro, basil, or Thai basil, or sliced green onions whichever you’re using.
- 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.
More Great Soups to Make With Leftover Turkey or Chicken:
The Best Slow Cooker and Instant Pot Turkey Soup Recipes ~ Slow Cooker or Pressure Cooker
Greek Egg-Lemon Chicken Soup ~ Kalyn’s Kitchen
Seven Leftover Turkey Soup Recipes ~ Soup Chick
Low-Carb Turkey Soup with Zucchini Noodles ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
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 and if you use cauliflower rice this can easily be a low-carb soup.
- 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 sweetener of your choice
- 1 can coconut milk (light or full fat, whichever 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 cauliflower rice for low 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 homemade chicken stock into a heavy soup pot and bring to a low simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and Stevia Granulated Sweetener 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 turkey (or chicken), coconut milk, and Green Tabasco Sauce (affiliate link) 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 or pre-cooked Cauliflower Rice (affiliate link) and let it simmer for a couple of minutes while you wash and chop the cilantro (or other herbs of your choice or sliced green onion.)
- 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.
Recipe adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with cauliflower rice, this Coconut-Lime Turkey (or Chicken) and Rice Soup would be suitable for low-carb and low-glycemic diets. The cauliflower rice version would also work for The South Beach Diet, but South Beach would prefer light coconut milk.
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