|Turkey, Sweetcorn and Noodle Soup (colour may vary due to ingredients)|
It is all about the left overs - if you didn't make turkey stock and freeze those turkey slices alternatives are covered in the recipe including the veggie option. I personally got bored of turkey curry, turkey stew (bleurghhh) and other variations. We needed a healthy meal to counteract the Christmas bloating and this is it!
2 pints of turkey or chicken or vegetable stock
1 tin of reduced fat coconut milk
1 diced onion
1 can Sweetcorn (or 3 cobs)
1 tsp thai green paste
1 diced green pepper
1 tsp lazy chilli (or 2 chopped chilli's - more if you are brave)
2 tsp lazy garlic
1 tsp pureed ginger
1 tsp fish oil (or salt)
Sliced or diced turkey, chicken (or shitake mushrooms for the veggie option)
100g Rice noodles
Put the stock, onions and pepper into a large pan and cook on a very low heat. Add the garlic, chilli, ginger, fish oil and paste whilst heating. Add the coconut milk and simmer for 20 minutes then add the sweetcorn and cook for a further 10 minutes. At this point you can cool the pan or carry on. Add the turkey or chicken or mushrooms along with the noodles and turn up the heat without bringing to the boil. It is ready to serve after 10 mins and it is lush!!