Asian Turkey Soup

This asian-style turkey soup is a great recipe for using turkey leftovers.  There is some preparation time involved in making the homemade turkey broth for this recipe.  First, freeze the turkey carcass after the turkey has been carved.  Next, on a day when you have time, make homemade turkey broth using the turkey carcass.  Then, freeze large containers of turkey broth and ziplock bags with about 1 cup of chopped leftover turkey meat in each bag.  Once this preparation is done, this recipe is quick and easy to put together.

Ingredients

5-6 cups homemade turkey broth

1 cup chopped cooked turkey

1 teaspoon minced garlic

1 teaspoon grated fresh ginger (I freeze the ginger so I always have some to grate)

1 tablespoon lime or lemon juice or rice wine vinegar

1 tablespoon Bragg's liquid soy seasoning or coconut soy-free seasoning sauce

1 tablespoon fish sauce (A Taste of Thai is gluten-free)

1 teaspoon sesame oil

1/4 teaspoon hot pepper sauce and a dash of crushed red pepper flakes

500 gram package of frozen stir-fry vegetables

125 grams rice or buckwheat noodles (or zucchini noodles for a grain free soup)

1/2 cup chopped green onions

Directions

1.  Heat up the turkey broth in a large soup pot.  Add the chopped turkey and bring everything to a boil.  Reduce the heat and add the garlic, ginger, lime juice, Bragg's, fish sauce, sesame oil, hot sauce and red pepper flakes.  Simmer for about 15-20 minutes to develop the flavours.  

2.  Add the stir-fry vegetables and simmer for a few minutes.  Add the noodles and cook for as long as the package suggests.  During the last couple of minutes of cooking time, add the chopped green onions.  Ladle the soup into bowls.  Garnish each bowl with chopped cilantro and additional crushed red pepper flakes if desired.