Aromatic coconut, squash & leftover turkey soup

Name: Aromatic coconut, squash & leftover turkey soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp vegetable or sunflower oil; 1 onion, finely diced; 350 g pack Cooks’ Ingredients Sweet Potato & Butternut Squash; 190 g jar Cooks’ Ingredients Sri Lankan Style Curry Paste; 400 ml can Essential Coconut Milk; 350 g leftover cooked turkey or chicken, cut in bitesized pieces; 500 g chicken stock; 175 g frozen peas; 250 g pack wholegrain or mixed grain rice

Ed Smith's chunky, curried soup feels a clichéd use of leftover roast turkey or chicken. But it is such a good reecipe. Also, the sweetness of coconut and spice of a mild curry paste are always well received after a few days of Christmas classics.

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Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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1 tbsp vegetable or sunflower oil
1 onion, finely diced
350g pack Cooks’ Ingredients Sweet Potato & Butternut Squash
190g jar Cooks’ Ingredients Sri Lankan Style Curry Paste
400ml can Essential Coconut Milk
350g leftover cooked turkey or chicken, cut in bitesized pieces
500g chicken stock
175g frozen peas
250g pack wholegrain or mixed grain rice

Add the oil to a large saucepan over a medium heat. Once warm, add the onion and a big pinch of salt, then sauté for 5-6 minutes to soften without colouring.
Increase the heat and add the sweet potato and butternut squash. Fry for 2-3 minutes, then add the curry paste. Mix thoroughly, cook for 2 minutes more, then add the solid mass at the top of the coconut milk. Wait for 3 minutes (the coconut and curry paste will start to split), then add the meat and pour in the remaining coconut milk, the stock and 200ml water. Simmer for 10-12 minutes, until the vegetables are tender.
Add the frozen peas and heat through for 3 minutes. At the same time, microwave the rice according to pack instructions.
Taste the soup and add more salt if needed. Divide the rice between 4 bowls, then top with the chunky soup