Leftover Turkey Tom Yum Soup
This recipe was sent to us by Filipa, one of our online blogger mums. Her challenge was to cook a family meal using turkey leftovers. Here's what she thought:
Gourmet mum
What we thought:
I had my first taste of Tom Yum Soup on honeymoon in Thailand 8 years ago. This hot, sour and salty broth, with huge juicy prawns floating in it, immediately became my all time favourite soup. If I'm in a Thai restaurant, I'll order it. 
Essential Ingredient:
Leftover turkey
600ml Chicken stock + 600ml water (or 1.2 litres water)

2 Lemongrass stalks, bruised and cut into 5cm lengths

Thumbsized piece of fresh ginger, cut into thin slices

1 Tablespoon brown sugar

2-5 Fresh hot chillies, sliced (I used 4 finger chillies)

350-400g Leftover cooked turkey, shredded or chopped

150g Button mushrooms, or cherry tomatoes, or a mix, halved

4 x Spring onions, washed and sliced (optional)

1-2 Tablespoons soy sauce (to taste)

Juice of 2 limes

4 Tablespoons coconut milk (optional)

Few sprigs of fresh coriander to serve

To serve:
Sticky rice.
The name Tom Yum Soup literally means hot and sour soup.
  1. Put the stock, water, lemongrass, ginger, sugar and chillies into a saucepan. Bring to the boil and simmer for 5 minutes
  2. Add the leftover turkey, mushrooms, tomatoes and spring onions if using. Simmer for a further 2 minutes
  3. Add the soy sauce and lime juice. Taste and add more soy sauce or lime juice if you like. Stir through the coconut milk if using and serve in bowls topped with fresh coriander.
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