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Ingredients
- For the broth:
- 1 cooked turkey carcass - leftover meat removed
- 2 litres water
- 1 chicken stock cube
- 2 cloves garlic, crushed
- 2 stalks lemongrass, crushed with the back of a knife
- 2 red chillies, sliced
- 1 cinnamon stick
- 1 star anise
- 1tbs coriander seeds
- To make the soup:
- 1tbs vegetable oil
- 3tbs rice/white wine vinegar
- 1/4 green cabbage, sliced
- 10 button mushrooms, sliced
- Sea salt and black pepper
- 200g dried egg noodles
- 300g leftover turkey meat, torn into smaller chunks
- 2tbs soy sauce
- 50g beansprouts
- 2 spring onions, sliced
- Handful of mint leaves for garnish
- Handful picked coriander leaves for garnish
- 1/2 red onion, thinly sliced
- 1 red chilli, thinly sliced
- First make the broth. Pick most of the cooked meat off the turkey carcass and break up the carcass into chunks. Heat the water in a pot and add the turkey carcass, chicken stock cube, garlic, lemongrass, red chillies and spices. Bring to a boil, then reduce the heat and allow to simmer for 40 minutes. Remove any impurities off the surface of the broth with a ladle, then strain through a sieve, keeping the liquid and discarding the solids.
- Heat a large, heavy-based saucepan and add the oil. Slice the cabbage and mushroom as thinly as possible and add to the pan, cooking for two minutes. Season with salt and pepper.
- Now add the vinegar and the broth. When the broth begins to simmer, add the leftover turkey meat, the soy sauce and the noodles and cook for five minutes. Then add the beansprouts and spring onions and cook for a further three minutes.
- Transfer the broth into bowls, then garnish with some mint and coriander leaves, thinly sliced red onion, and some finely sliced red chilli.
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