Got leftover turkey? Don’t let it go to waste! Transform it into this incredibly aromatic and nourishing Lemongrass and Spinach Turkey Soup. In just 30 minutes, your Instant Pot will whip up a vibrant, Thai-inspired broth brimming with zesty lemongrass, ginger, and creamy coconut milk. It’s the perfect light yet satisfying meal to warm you up from the inside out.
Ingredients
• 8 oz (225g) Cooked Turkey, shredded
• 1 cup (30g) Spinach, chopped
• 1 stalk Lemongrass, finely chopped
• 1 small Red Onion, diced
• 1 clove Garlic, minced
• 1 tsp (2g) Ground Ginger
• ½ cup (120ml) Chicken Stock
• ¼ cup (60ml) Coconut Milk
• 2 tbsp (30ml) Fresh Lime Juice
• 2 tbsp (8g) Fresh Coriander (Cilantro), chopped
• 1 tsp (5ml) Coconut Oil
• Salt and Black Pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function and melt the coconut oil.
3. Add the diced red onion and sauté for 3 minutes until softened.
4. Stir in the minced garlic and ground ginger, cooking for one more minute until fragrant.
5. Pour in the chicken stock and coconut milk, then add the chopped lemongrass. Stir to combine.
6. Secure the lid, set the valve to sealing, and cook on the SOUP setting (or HIGH PRESSURE) for 10 minutes.
7. Perform a quick pressure release. Carefully open the lid and stir in the shredded turkey, chopped spinach, and coriander.
8. Resecure the lid and cook on HIGH PRESSURE for 3 more minutes.
9. Allow the pressure to release naturally.
10. Carefully open the lid, stir the soup, and ladle into bowls. Drizzle with fresh lime juice before serving.
Nutritional Information
• Nutrition Per Serving
• Calories: 327
• Total Fats: 15.4g
• Net Carbs: 6.8g
• Protein: 35.8g
• Fiber: 3.4g
Pro Tips
• Bruise the lemongrass stalk with the back of a knife before chopping to release more of its aromatic oils.
• For a spicy kick, add a thinly sliced red chili or a teaspoon of chili garlic sauce along with the garlic and ginger.
• To make this on the stovetop, follow the same steps in a large pot. After adding the liquids, bring to a simmer and cook for 15-20 minutes before adding the turkey and spinach.
• Add cooked rice noodles or quinoa to the bowls before ladling in the soup for a more substantial meal.
FAQ
Q: Can I make this leftover turkey soup on the stovetop
A: Yes, you can make this on the stovetop. Follow the recipe steps in a large pot. After adding the chicken stock and coconut milk, bring the mixture to a simmer and cook for 15-20 minutes before adding the turkey and spinach.
Q: How can I make this turkey soup more filling
A: To make this a more substantial meal, add cooked rice noodles or quinoa to your bowl before ladling in the soup.
Q: What can I add to make this soup spicy
A: For a spicy kick, add a thinly sliced red chili or a teaspoon of chili garlic sauce at the same time you add the garlic and ginger.
Q: How do I get the most flavor from lemongrass
A: To release more of its aromatic oils, bruise the lemongrass stalk with the back of a knife before you chop it for the soup.
