There are two reasons in February that I’m making a spicy turkey soup. First our house is full of coughing feverish people and second, my freezer wouldn’t close.
In the new year, especially after Christmas, my freezer is full of things that I can’t quite identify. Overripe bananas. Is that chili or spaghetti sauce? Bags of seafood, lamb and turkey stock, as well as bones waiting to be turned into stock.
Rather than lose flavour and nutrition from freezer burn, I decided to use up my Christmas turkey stock by making a spicy turkey soup.
South Asian Inspiration of Spicy Turkey Soup
I’ve replaced my mother’s traditional barley, parsley and carrots with ingredients like cilantro and fish sauce.
Fish sauce is fermented fish and salt found in foods through Southeast Asia. Culturally speaking it’s fascinating to see how simple ingredients are combined to make some of the best dishes from Vietnam to Japan. Here’s a link to a great article on Fish Sauces.
Get your Greens in
While you are cleaning out the fridge, any ends of greens would be put to good use boosting the nutrition of your soup. It doesn’t have to be greens traditional to Asian dishes like Bok Choy or bean sprouts. Instead try thinly sliced cabbage or kale.
Young children can learn to enjoy the heat and flavour of hot peppers, but do it over time using small amounts of fresh ground black pepper and/or chili flakes. However, remember that the chemical capsaicin, which gives us our lovely heat, inflamed the membranes of your nose, eyes and upset tummies. I’d recommend educate your child just as you would about any safety issue. We took a hands on approach by letting out granddaughter take a small whiff of freshly ground hot sauce. Her watering eyes put to rest any curiosity about trying it without supervision.
Heat and hot pepper in soup can, in moderation, be comforting to the tummy and soothing on sore throats.
This easy recipe has two parts, the base soup and the accessories which include veggies and heat. This means the soup can be individualized at the table to satisfy both heat hounds and children.
- Homemade Poultry Stock
- Shredded Poultry Meat
- Ginger Root
- Garlic Cloves
- Black Peppercorns
- Anise Pods
- Cinnamon Sticks
- Fish Sauce
- Hot Sauce
- Noodles, I used Peacock Rice Vermicelli
- Chopped Cilantro
- Gently sauteed Cabbage or Kale
- Green Onions
- Salt *optional
- Gently warm the amount of stock you require while adding approximately 1/2" of Peeled Ginger Root and 1 Peeled Garlic Clove per person with one stick of Cinnamon, 2 Anise Pods, 2T - 1/4 Cup of Fish Sauce and Hot Sauce to Taste.
- After 20-30 minutes of simmering the stock, remove the Ginger, Garlic, Cinnamon, Anise and Peppercorns.
- Put into separate serving dishes shredded poultry meat, thinly sliced sauteed veggies and finely chopped Cilantro.
- Traditionally Thai soup's have a flat noodle. My choice is gluten free and fast, so I chose Peacock Rice Vermicelli. This vermicelli can be pre-soaked in boiling water, but I did not. I broke the dry layers into small portions and set out in a serving dish alongside the veggie serving dishes.
- When ready to eat, have each guest place take the portions they want of veggies and dry noodles from dishes into a soup bowl. In each soup bowl, then ladle the hot broth over top. The noodles only need a couple of minutes to soften, so by the time you get the table the soup should be ready to eat.
- On the table have optional Salt and sauces either hot sauce or sweet sauce such Hoisin.
- I prefer chopsticks with this rice pasta, but it's a personal choice!