Turkey Soup Jamie Oliver: Creamy Asian-Style Soup
This turkey soup jamie oliver variation transforms leftover poultry into a fragrant, Asian-inspired broth. To ensure the flavours meld without splitting the coconut milk, you must maintain a gentle, rolling simmer rather than a hard boil. Bruise your lemongrass stalks to release the essential oils before cooking. Stir in the lime juice and fish sauce at the end to achieve a balanced sour-salty-spicy profile. This method ensures a silky texture and a bright, savoury finish.
Turkey Soup Jamie Oliver: Creamy Asian-Style Soup
Recipe cardIngredients
Instructions
-
Prepare the aromatics
Bruise the lemongrass stalks with the back of a knife to release the oils. Cut them into 3-cm pieces and slice the ginger or galangal thinly. Set these aside for use in the pan.
-
Sauté the base
Heat the vegetable oil in a saucepan over medium heat. Add the shallot, lemongrass, galangal, chilli and coriander roots. Stir for 2 minutes until the shallot is translucent and the aromatics are fragrant.
-
Simmer the broth
Pour in the coconut milk, stock and apple juice. Stir to combine and raise the heat until you reach a gentle, rolling simmer. Reduce the heat immediately so the liquid stays warm without boiling over.
-
Heat the turkey
Submerge the shredded turkey completely in the simmering liquid. Let it heat through for 10 minutes. Spoon the liquid over the meat occasionally to release the aromatics from the bottom.
-
Balance the flavours
Stir in the lime leaves, fish sauce and lime juice. Taste the broth to ensure a balanced sour, salty and spicy profile. Add a pinch of salt or more lime juice if the soup needs more brightness.
-
Finish the soup
Continue to simmer for 5 extra minutes to allow the flavours to meld and the broth to thicken. Remove the pot from the heat. Stir in the chopped coriander leaves and remove the roots and lime leaves with a spoon.
-
Serve the dish
Transfer the soup to bowls. Garnish with extra coriander, chilli slices or roasted peanuts for texture. Ensure the turkey has reached a minimum of 75°C (167°F) for food safety.
The most common mistake is boiling the coconut milk too vigorously, which can cause the broth to split. Keep the heat low after the initial simmer. If the liquid looks separated, reduce the heat and stir gently to re-emulsify the fats before serving.
What to serve with it
Serve this soup over steamed jasmine rice for a filling meal. You can add stir-fried green beans or sautéed spinach to cut through the richness of the coconut broth. Top each bowl with toasted sesame seeds or crushed roasted peanuts to add a nutty flavour and a necessary crunch.
Storing and reheating
Cool the soup to room temperature within 1 hour and refrigerate within 2 hours of cooking. Store in the fridge for up to 4 days. For longer storage, use an airtight container in the freezer for 2 months. Reheat gently to 75°C (167°F) before serving.
Getting the texture right
Keep the liquid at a gentle simmer rather than a boil to prevent the coconut milk from splitting. For a silkier mouthfeel, stir in a tablespoon of coconut cream 10 minutes before you remove the pot from the heat. This adds a richer consistency to the final broth.
Making it ahead
Prepare the aromatics and slice the turkey in advance to speed up the process. You can cook the soup entirely and store it in the fridge. When you reheat it to 75°C (167°F), the flavours will have melded, making the broth more savoury and integrated.
Nutrition per serving
- Calories
- 310
- Protein
- 22.5 g
- Carbs
- 12.1 g
- Fat
- 18.4 g
- Fiber
- 2.2 g
- Sugar
- 6.8 g
Estimated, and offered as a guide rather than a medical figure.
Made it? Rate it.
Questions people ask
Can you give me a recipe for homemade turkey soup?
Use cooked turkey breast, coconut milk, and Asian aromatics like galangal and lemongrass. Simmer these ingredients with fish sauce and lime juice to create a creamy, savoury broth that makes use of your leftover meat.
What vegetables are best in turkey soup?
Shallots, ginger, and chilli provide a sharp base for this version. For additional texture and nutrition, you may serve the soup with a side of sautéed spinach or stir-fried green beans to balance the coconut milk.
Do onions go in turkey soup?
Yes, use a finely diced shallot in this recipe. Sauté it with the lemongrass and galangal until translucent to build a fragrant, savoury foundation for the coconut broth before adding the liquid ingredients.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
