Turkey Pho Soup
Pronounced, ‘fuh’, this is a wonderfully flavorful and light soup that is a surprising way to use up leftover turkey. Normally, pho broth takes hours to prepare (and is honestly best done that way), but this is a quick version that still packs a delicious punch!
4 star anise
5 whole cloves
1 stick cinnamon
10 coriander seeds
4” piece fresh ginger, not peeled
½ yellow onion (peeled) in one piece
8 cups turkey or chicken broth
2 tablespoons fish sauce
1 teaspoon brown sugar
1 package Asian rice noodles, cooked to package directions
2 cups greens (spinach, kale or Swiss chard)
1 cup shredded carrots
2 cups roasted turkey, shredded
1 cup fresh cilantro
1 cup chopped green onions
Mung bean sprouts
Toast the star anise, cloves, cinnamon and coriander seeds in a dry pan over medium heat until you can smell the spices, about 5 minutes. Allow to cool and then wrap up in double-ply cheese cloth (this will make retrieving the spices at the end easier).
Char the ginger and onion over a flame or in the broiler until just starting to turn brown in spots. Add spices and charred ginger and onions to broth and set over medium-high heat. Bring to a strong simmer then reduce heat so that it is gently simmering, and cook for 30 minutes (add water or more broth as the broth reduces). After 30 minutes remove spice bag, ginger and onion.
Add greens and carrots to the broth and simmer for 2 minutes.
Divide noodles between 6-8 bowls and ladle broth over noodles then top with turkey, cilantro, green onions, mung bean sprouts, Sriracha (if desired for heat), hoisin and finally, squeeze a lime wedge over top. Serve hot!
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