Turkey Pho Inspired Soup

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You and I both know one of the best parts of the Thanksgiving feast is the leftovers. From turkey sandwiches to turkey vegetable rice casseroles, sometimes leftovers can be more of a desperation ingredient used to try not waste any turkey. So we try. We try so hard to find ways to eat turkey, even when the dish doesn’t work well with turkey. Determined, we forge on till every last bite is gone.

My mother always placed the bones and any remaining parts of the turkey in a large soup pot to make a light colored stock which would become turkey soup with bits of celery, potatoes, carrots, and rice. As nostalgic as this dish is now I prefer to use the leftovers to make other types of dishes that are not related to any type of common post-Thanksgiving foods at all. This eliminates casseroles, turkey vegetable soup, turkey salad, turkey wraps… you get the idea. At the same time variety is nice. The last thing I want to do make the same dishes day after day.

Today I present to you a wonderful Turkey Pho inspired soup. We are taking a shortcut by using store bought broth, although stock would also work too. We add a nice amount of fresh ginger and garlic to the broth a more Asian flare. Using thin rice noodles, this gluten-free soup is healthy and a perfect way to offset a day of ‘no-holds-barred’ eating. As with most Pho you will love the bean sprouts, basil, carrots, cilantro, lime, and chili garlic sauce that top this soup. If you’re looking for a new and more exciting way to eat your leftover turkey, this soup recipe does not disappoint.

Ingredients

  • 2.5 cups broth (vegetable, chicken, or turkey)
  • 2 teaspoons fresh minced ginger
  • 1/2 teaspoon fresh minced garlic
  • 2 ounces dry thin rice noodles
  • 2 ounces cooked turkey meat
  • 1 sprig fresh basil
  • 1/2 cup bean sprouts
  • 1/4 cup carrots, julienne
  • 1 lime wedge
  • 1 cilantro sprig
  • 1/2 teaspoon Asian chili garlic sauce

Instructions

  1. Add the broth, ginger, and garlic to a soup pot and bring to boil.
  2. Add the noodles and cook until done, approximately 5-6 minutes depending on the width of the noodles.
  3. When the noodles are done, transfer them to a soup bowl.
  4. Top the soup with the turkey, basil, bean sprouts, carrots, lime, cilantro, and chili garlic sauce.

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