- Total Time: 24 Minutes
Wonderful broth, and any leftover poultry would be brilliant. I found this in Food52’s Cookbook, and it worked out really well for a weeknight meal on a chilly night. Below is my doubled version to feed us 4 – enjoy!
4 T. coriander seeds AND 2 cinnamon sticks
8 whole cloves AND 8 whole star anise
2 L good turkey or chicken broth, preferably homemade
1 bunch green onions or 2 bunches scallions, chopped
1, 6-inch piece of ginger, sliced and smashed with the side of a knife
2 t. brown sugar (or more to taste)
2 T. fish sauce (or more to taste)
4 c. chopped kale (or more if you’d like)
1 lb. + leftover turkey breast (or chicken), shredded
4 oz. rice vermicelli noodles – do not increase or your whole bowl will be noodles!
chopped fresh cilantro and green onions (or scallions), Sriracha hot sauce, limes cut into wedges
Heat up a skillet over medium heat, add the spices and toast for 3 to 4 minutes until fragrant. Immediately spoon them into a bowl so that they don’t burn!
In a large pot, add the toasted spices, broth, green onions, brown sugar and fish sauce and bring the mix to a boil over high heat. Reduce the heat and simmer for about 20 minutes, skimming the top as needed. Taste and season as needed, then carefully strain the broth into a large bowl, discard all of the solids and then pour the broth back into your large pot. I was able to prepare the broth in the morning which helped immensely in making this a fast weeknight meal – do NOT skimp on the straining…crunching on a coriander seed is no fun at all.
When you’re close to ‘eating time’, bring the broth back to a simmer, add the kale and give it time to wilt a bit, then add in the turkey and noodles. Remove the pot from the heat and allow the soup to sit for a few minutes until the noodles have softened. Ladle the broth into 4 bowls, then divide the noodles, kale and turkey as evenly as possible. Garnish as you would (don’t forget the lime!) and start slurping away!
- Category: Turkey, Chicken, Soup