| Ingredients
For soup
3 cups of left over turkey meat, cubed
2 Tablespoons of vegetable oil
½ cup of white onion, peeled and diced small
1 tablespoon of chopped garlic
1 tablespoon of minced ginger
½ teaspoon of turmeric powder
1 teaspoon of paprika
½ cup of yellow chick peas (soaked overnight)
½ gallons of turkey stock (make from left
over turkey bones)
2 steaks of lemon grass
1can coconut milk
¼ cups of fish sauce.
Garnish
4 hard-boiled eggs, peeled and sliced
1 small red onion, finely sliced
½ cup of chopped coriander leaf
2 limes, quartered
1 lb of cooked fresh egg noodles
Fish sauce to taste
Chili flakes to taste
|
Method
In a high heat , sauté onion garlic and ginger
in oil, add turmeric and paprika .Cooked for 5 minutes.
Stir in chick peas and lemon grass. Add turkey stock and
simmer for 30 minutes until the peas are tender. Remove
from heat. Remove lemongrass from soup and discard. Puree
the chick peas in the blender until smooth. Place the
smooth soup stock back on stove and continue simmer. Add
turkey cubes, fish sauce and coconut milk. Simmer for
10 more minutes.
Arrange garnishes on the separate plate on the table around.
To serve place a good amount of noodle in each bowl ,
add a little of each garnishes to your taste. And generous
helping of soup over noodle.
6-8 servings
Chef’s Quote
This is one of my favorite soup to make after thanksgiving
using left over turkey meat and bones instead of chicken,
which is traditional way. |
