Winter is upon us, and nothing is more warming than a delicious soup. This Vietnamese style turkey soup is right 4 all types, great to gather the family around the dinner table, but is also very nourishing and great to boost your immune system during these colder days.
Serves 2, with a large portion size.
Ingredients
FOR THE BOILED TURKEY
- 1 turkey drumstick (bone in, about 3.3 pounds)*
- 6 green onions, whole
- 1 thumb sized piece of ginger, crushed
- 1 tbsp salt or seaweed salt if available
FOR THE SOUP
- 3 quartz turkey stock
- 1 tbsp olive oil
- 1 large zucchini, quartered lengthwise and cut into thick sticks
- 4 cups cavolo nero kale, thinly sliced
- 3 garlic cloves, grated
- 1 small thumb sized piece of ginger, grated
- 1 handful cilantro
OPTIONAL
- 1 pack (16oz) dry vermicelli rice noodles
- Add fried shallots/onion on top
- Add a sprinkle of chili, for Types O & B
Instructions
- Prepare the turkey. Bring a large pot of water (that is large enough to contain the turkey drumstick) to a boil over high heat with the ginger, green onion, salt and turkey, and boil for 40 minutes.
- Turn off the heat, cover the pot and let stand for another 40 minutes.
- Drain and discard the cooking liquid and transfer the drumstick to a chopping board. When it is cool enough to handle, start pulling the flesh from the bone and reserve on a plate. Discard the bones.The drumstick should yield about 16-18 oz, or about 1lb of meat.
- Prepare the soup. In a large pan over medium-high heat, drizzle some olive oil and cook the zucchini, stirring very little to give it a nice even golden color on all sides.
- Add the cavolo nero, and stir to coat in the oil and moisture of the pan, allowing to soften for at least 8-10 minutes. Season with sea salt to taste.
- Prepare the vermicelli noodles if using, according to package instructions.
- Heat the turkey stock over medium heat in a separate saucepan and add the grated ginger and garlic. Bring to a boil and simmer for 5 minutes until very hot.
- To plate, divide the vegetables, noodles and turkey flesh equally in individual bowls or shallow bowls. Ladle the hot turkey stock generously. Top with a squeeze of lime, and cilantro.
*You can use turkey breast if preferred, cooking and seeping times may alter slightly.