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Tortilla Soup

Oakland eateries offer Thanksgiving leftover recipes from around the world

on November 21, 2012

You’ve cleared the table, done the dishes, and your relatives have left town. Now what to do with all that leftover turkey? Oakland North visited four restaurants around Oakland to find culinary inspiration from around the world for all that Thanksgiving turkey sitting in your fridge.

Ethiopia: The Bay Area’s Ethiopian community of around 25,000 people is mostly based in Oakland and San Jose.

By Richard from kansas city, united states (grab it and then eat it) [CC-BY-2.0 (], via Wikimedia Commons

Asmara Restaurant
Ethiopian Cuisine
5020 Telegraph Avenue, Oakland, CA
(510) 547-5100


Serves 4

1 pound of diced turkey pieces
2 tablespoons butter
2 tablespoons olive oil
1 large tomato, sliced
1 medium onion, sliced
1 tablespoon berbere spice
salt and pepper to taste
4 large pieces of Injera or 8 large pieces of bread

  1. Place turkey in a large mixing bowl, add 2 tablespoons of olive oil, season turkey with berbere spice and salt. Leave to marinate for around 20 minutes.
  2. Heat butter in a pan on low.
  3. Add onions, tomato, little bit of salt and pepper to pan, cook for 8-10 minutes
  4. Add turkey and cook for 8-10 minutes.
  5. Serve with injera or bread.

Thailand:There are 328 people of Thai descent residing in the city of Oakland, according to 2011 data from the US Census Bureau.

By Takeaway (Own work) [CC-BY-SA-3.0 (], via Wikimedia Commons

Thai Cuisine
6230 Telegraph Avenue, Oakland, CA
(510) 653-2837


Serves 4

1 pound of turkey pieces – diced small
2 cans coconut milk
1 tablespoon yellow curry paste
1 teaspoon yellow curry powder
1 cup fish sauce
1 cup sugar
½ teaspoon cinnamon
4 cups rice
4 potatoes (optional)

  1. In a large saucepan add rice and boiling water.
  2. In a separate large saucepan add 1 can coconut milk, 1 tablespoon of yellow curry paste, then half cup of fish sauce, 1 cup sugar, 1 teaspoon of yellow curry powder, half teaspoon of cinnamon.
  3. As oil starts coming out of sauce, add another can of coconut milk and 3 cups of water. Bring to boil.
  4. Serve with potatoes or rice.

Latin America:There are nearly 100,000 people of Latino or Hispanic descent living in Oakland, according to 2011 data from the US Census Bureau.

Tortilla Soup

photo by Emily Carlin via Flickr Creative Commons.

Latin American Cuisine
55 Webster Street, Oakland, CA
(510) 444-1233


Serves 6

2 tbs light oil
1 ½ cup diced white or yellow onion
1 bunch of green onions, finely chopped
1 bunch of cilantro, finely chopped
2 jalapeños, seeds removed diced
4 garlic cloves, crushed
1 tbs smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
6 Roma tomatoes, peeled and diced, about 2 cups
2 cups of turkey or chicken stock
2 cups of tomato juice
4 cups of shredded turkey
½ cup lime juice – from 2 large limes
Salt and pepper to taste
Garnishes: grated Monterey Jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices


  1. Heat the oil in a large pot, add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
  2. Add the diced tomatoes and cook for another 10 minutes.
  3. Add the turkey or chicken stock, tomato juice and shredded turkey. Bring to a boil, reduce the heat and simmer for 10 minutes.
  4. Add the lime juice and remove from the heat.
  5. Serve garnished with monterrey jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices.

Cambodia: there are 3,824 people of Cambodian descent residing in the city of Oakland, according to 2011 data from the US Census Bureau.

Green Curry

photo by Flickr user frivolous_accumulation via Creative Commons.

Battambang Restaurant
850 Broadway St
Oakland, CA 94607


Serves 6


1 ½ pounds of diced turkey
6 cans of coconut milk Chaokoh 13.5 oz brand recommended)
2 1/4 tablespoon paprika powder
6 ½ tablespoons sugar
2 ½ cup of fish sauce
1 tablespoon salt
1/4 tablespoon pickle gouramy fish paste (pantai brand)
¼ tablespoon curry powder
2 ½ cup green curry spices
1 tablespoon chicken stock
3 cups lemongrass
5 pieces of peeled garlic
2 ½ pieces chopped galangal slice
½ teaspoon tamaric powder
2 ½ chopped khasmir lime leaf
6 cups rice

Vegetables (optional)

2 sweet Japanese yams
2 carrots

  1. In a large saucepan add rice and boiling water.
  2. In a separate saucepan, add 6 cans coconut milk into a large pot. Add sugar, salt, chicken powder, curry powder, green curry from blender, fish sauce, pickle gouramy fish paste, stir well, and bring to boil.
  3. Add turkey and vegetables (optional) to pot.
  4. Add chicken broth or water if you like during the cooking time to be sure the soup is not to dry or salty, because the turkey that leftover might have some of the seasoning flavor all ready.
  5. Add sweet basil for flavor.

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Photo by Basil D Soufi
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