1. Place a little oil in a medium pan. Add the onions to the pan and sauté for 5 minutes until translucent. Add in the garlic and ginger and sauté for 3 minutes until the garlic is lightly golden.
2. Then add in the celery, lemon grass, vegetable stock and coconut milk and bring to a simmer. Simmer for 15 minutes until the celery is completely soft.
3. Add in the leftover turkey, salt and pepper and simmer for 5 minutes until the turkey is piping hot throughout.
4. Remove the pan from the heat and finally stir in the chopped spinach and coriander.
5. Serve into two bowls and add a final sprinkle of coriander and squeeze of lime juice.
