If you’re looking for a way to use up those leftovers, this is a perfect antidote to any Christmas excesses.
Serves 4
Ingredients:
1 litre chicken stock
1.5 tablespoons red curry paste
1.5 tablespoons Thai fish sauce
2 teaspoons sugar
2 limes, zest grated and juice reserved
6 medium chestnut mushrooms, washed
2 spring onions, sliced
200g cooked shredded turkey
Handful chopped fresh coriander
Method:
In a medium sized saucepan place the stock and add the curry paste, fish sauce, sugar and juice and zest of the limes. Bring to the boil.
Add the mushrooms and whites of the chopped spring onions. Cover and simmer for 3 minutes.
Uncover, add the turkey and some of the green spring onions and heat through until the meat is warmed.
Once done, ladle into a serving bowl or dishes, add a pinch of chopped fresh coriander and sprinkle with the remaining spring onion greens.
Best served whilst hot.