Hot and sour turkey soup
Serves 2
Easy
Total time:
Turn your turkey leftovers into an easy hot and zingy soup - ready in less than 20 minutes. Chilli and soy make a great flavour base for a healthy but hearty dish
Skip to ingredients
- 1 red chillishredded (make sure it’s a hot chilli)
- 2 shallotspeeled and quartered
- 500ml chicken stock
- 2 tbsp rice or cider vinegar
- 1 tbsp soy sauce
- ½ bunch spring onionssliced
- 2 or 3 large slices turkeychopped or shredded
- ½ pack corianderroughly chopped
- 100g rice vermicellicooked (optional)
Nutrition: per serving
- kcal250
- fat5.5g
- saturates1.2g
- carbs3.7g
- fibre1g
- protein46.8g
- salt2.83g
Method
step 1
Put the chilli and shallots in a pan with the stock, bring to a simmer and cook for 3 minutes. Add the vinegar and soy sauce. Taste and add more vinegar if you want more of a sour flavour.
step 2
Add the spring onions and cook for a minute, then add the turkey and cook for another minute. Stir in the coriander and spoon over the noodles (if using) to serve.
