1 (28-ounce) can no-salt-added diced tomatoes, undrained
1 (12-ounce) can light beer
1/4 cup unsalted, dry-roasted peanuts
3 cups chopped skinned cooked turkey
1/2 cup light coconut milk
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Cilantro sprigs (optional)
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.
This is a magnificent way to use up leftovers! Turkey from a bird, sliced turkey breast, etc.Any type of beer works well, and exta coconut milk works great to cut the heat if you need it.My hubby doesn't like onion - so i mince it, and he doesn't like the texture of the tomatoes so i immersion blend that as well. It all works fabulous together and is delicious. Also freezes well.
Made this tonight and we loved it. Followed everything except I only used half a jalapeno (all I had), bottled garlic and bottled ginger, natural deli meat turkey (since the store didn't have cooked turkey breast), and Coors Light for the beer (a favorite in this house). Made the base last night and finished tonight, so it came together really fast. Yes, I would certainly make this again.
This was a wonderful surprise! My husband and I thought the ingredients listed made for a weird combination, but they worked SO well together. I used freshly roasted turkey breast meat that I prepared myself in the morning. The soup came together quickly after that. We will definitely make this again for ourselves and for company!
This was GREAT! I used the leftover turkey from thanksgiving. I used 1/2 a jalapeno pepper rather than a whole so it wasn't too spicey for my 3 year old. It had an incredbile taste with the peanuts and the cilantro. I had it for lunch and again for dinner.
1 note-- I measured out the 1 1/3 cup servings for my diet...and did NOT get 6 servings....not sure what I did wrong!
I made this per the recipe, except for leaving out the coconut milk and using 1 14 oz. can of diced tomatoes with green chilies and 1 14 oz can of regular diced tomatoes. The finished dish had a nice bit of heat to it. I toasted some leftover bread cube stuffing to serve in the soup, which used up some more leftovers. It was a popular dish with the family, though it just barely served the 5 of us. Best turkey soup-type recipe I've had yet.
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