Asian turkey soup: Updated

I first posted a recipe for Asian turkey soup in 2004 --- a great way to use stock made from simmering the turkey carcass in a big pot of water for several hours. Here's an updated version with a few additions and changes in the process. Back then I called it a restaurant quality soup. It still is all of that.

While you could use chicken broth from a box, this really is best with homemade stock.  After straining the stock, I poured it into big mason jars and refrigerated it overnight.  What little fat there is in the stock congeals on top and can be skimmed off. 

Our 16-pound turkey carcass made about 10 cups of rich stock. My wife suggested adding snow peas or peas next time which is a great idea. That would add some good crunch and needed color. I hope you enjoy this. We did and froze some for another meal on a cold night.

Ingredients

  • A big handful sliced shallots
  • About 1 inch serrano chili, minced
  • 8 slices of fresh ginger about 1/8 inch thick
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, chopped
  • A big handful thickly sliced mushrooms
  • 2 tablespoons fish sauce or soy sauce (I used fish sauce)
  • 6 cups turkey stock
  • Two big handfuls leftover turkey cut up into 1 inch chunks
  • About 8 ounces soba noodles, cooked and drained
  • 4 scallions, thinly sliced including most of green part
  • 1 lime for squeezing
  • Sprouts of some kind -- maybe mung bean would be best if you can find them

Directions

  1. In a large soup pot, sauté the shallots, chili and ginger until the shallots are lightly browned. 
  2. Turn the heat up to medium high and add the mushrooms and garlic. 
  3. After the mushrooms have cooked a bit, add the fish sauce and stir for for a few seconds. 
  4. Add the turkey stock. Bring to a boil then simmer partially covered for about ten minutes.  
  5. Use a slotted spoon to find all the ginger slices and discard them. 
  6. Add the turkey and simmer until heated through. 
  7. Add the cooked soba noodles and heat through. 
  8. Adjust seasoning. (Go easy on salt as there is plenty in fish sauce and soy sauce.) Squeeze some lime juice into the soup. 
  9. Serve in heated bowls garnished with lots of scallions and sprouts.

Contributor

Preston Maring, MD

Tags