We really love Asian inspired flavors and foods in our house. The other day SC asked me if I wanted chicken noodle soup while I was feeling under the weather – and I answered that I definitely did not. (That night I settled on some Annie’s mac and cheese with broccoli and turkey meatballs – it was very good.)
The next day, I was craving soup – but not a traditional chicken noodle. Instead I opted to make a sort of pho like soup with vegetables, rice noodles, and turkey. We went out to the grocery store and picked up a brined turkey breast and cooked it in the oven – this always makes our house smell so good. We cook turkey breasts at home fairly often now, about twice a month.
While the turkey breast had about twenty minutes left in the oven, I started on the broth for the soup. I used chicken broth (organic and low sodium) and added cinnamon (sadly I did not have cinnamon sticks, so I sprinkled about half a teaspoon of it right into the broth), the one star anise I had on hand (I will be ordering more via Amazon soon) and several cardamon pods into the broth. I chopped up two scallions and a bunch of cilantro and added that in. I peeled and chopped garlic and ginger and added to the pot. I chopped a small onion into thin slices and julienned a carrot, some snow peas, and zucchini and added that into the broth. I added a pinch of sea salt, and some freshly ground black pepper into the broth as well. It started smelling quite amazing in our kitchen. I got the rice noodles ready for the soup.
For garnish in the soup I got bean sprouts ready along with freshly chopped scallions and cilantro. You can definitely make a soup like this and take hours doing it. But all of this came together in less than 30 minutes – and when you’re feeling under the weather, it is sort of perfect.
When putting the bowls of soup together I added the bean sprouts into the bottom of the bowl – they are cold and uncooked (which is great because they remain crunchy). Then I add the cooked rice noodles to the bowl, they start steaming the bean sprouts. Then I add the broth and the cooked vegetables, and layer the turkey on top. Then you can garnish with the scallions and cilantro.
If you are a vegetarian this is a great soup – full of vegetables and really nourishing, just leave out the turkey:
And if you are a meat eater add your meat – the turkey is a great addition to this soup (and I added some sriracha hot sauce as well – it really helps clear up the sinuses!)
I cannot say enough about this soup! SC loved it so much that he requested it again just two days after we first had it. It is a new favorite in our house – and we will be enjoying it often this winter!