Your leftover turkey carcass can be used to make an Asian broth, which in turn can be used in a variety of soups. This variation, with shredded bok choy, shimeji mushrooms, and seasoned with a nice dollop of Frank’s Red Hot Slammin’ Sriracha is fantastic. You can make your own turkey stock, using the turkey carcass, but you can also use shop-bought broth for this recipe. Either way, it is a light, nourishing soup for all seasons.
Asian-Inspired Turkey Broth
Asian Greens and Turkey Broth with Frank’s Red Hot Slammin’ Sriracha
- To make the broth, place all ingredients in a large stockpot, and cover with cold water.
- Bring to a gentle boil, then turn the heat right down, and simmer very gently for 4 – 6 hours.
- Strain the broth, without pressing down on any ingredients, for a nice clear broth.
- The broth can be decanted into containers and frozen.
- Place the turkey broth in a stockpot, and add the lemongrass, ginger, chili, cilantro stalks and garlic. Bring to a boil, then turn down the heat and simmer for 15 minutes. Strain into a clean pot, discarding the aromatics.
- Add the soy sauce and Frank’s Red Hot Slammin’ Sriracha, until the broth is seasoned to your taste. It should taste lightly salty and spicy.
- Meanwhile, bring a pot of water to the boil, and add the salt. Blanch the bok choy, or greens and the mushrooms for a minute, then refresh in cold water.
- Divide the blanched greens, mushrooms and turkey between four deep bowls. Pour over the hot broth, and garnish with green onions.
- Serve with Frank’s Red Hot Slammin’ Sriracha and limes, so that everyone can season their bowls to taste.