Making some kind of soup the day after Thanksgiving was always something that both of my grandmothers did every year. It was very important to utilize everything that was available. This recipe is a version of one I made last year and it’s perfect for the holidays or any occasion!
Serves 4 to 6 people
For the turkey broth
Leftover bones from a turkey
1 soup bone (optional)
1 small piece ginger
2 each star anise
¼ teaspoon black pepper
1 whole onion
5 each lime leaf
5 dry shiitake mushroom caps
For the soup
1 pound rice noodles soaked in water
Leftover meat of the bird (I like to use a mix of leg meat and some sliced breast meat)
½ cup sliced scallion
For the broth
Place the turkey bones and soup bones in a large pot filled with water. Bring to a simmer and leave for about 2 hours.
Add the ginger, clove, star anise, black pepper, onion, lime leaf and dried mushrooms and simmer for another hour. Strain through a fine strainer.
For the soup
Add the onion to the broth and cook until tender. Add the rice noodle and the meat and cook until hot and the broth is at a low simmer.
Divide among 4 or 6 warmed bowls and add the sliced scallion.
Garnish with a variety of herbs, such as Thai basil, cilantro, chili, garlic paste, bean sprouts, fried onions, garlic and black vinegar.
Add as much or little as you wish; there are no rules here! I personally like to place the different garnishes in small bowls that you can pass around the table.