A deliciously healthy turkey broth flavoured with sesame, chilli and ginger with succulent turket meat, soft boiled egg and Brussels sprouts.
Serves 4.
Ingredients:
1 litre of good quality turkey stock (you could also use chicken)
1 red chilli, de-seeded and chopped
Thumb sized piece of ginger peeled and chopped into matchsticks
2 cloves of garlic
1 tsp of Sichuan peppercorn, cracked
300g cooked turkey, shredded
12 cooked sprouts
1 bunch of spring onions chopped
250g noodles soaked in boiling water for 10 minutes
2 soft boiled eggs
1 tbsp of toasted sesame seeds
Chopped coriander and a drizzle of chilli oil for serving
Method:
To make the turkey stock place the turkey carcass into a roasting pan and cook in the oven for 1 hour. Remove from the oven and place in a large saucepan and fill with water. Bring to the boil and simmer for 2 hours, topping up with more water if needed. Strain the stock through a sieve and add to a new pan.
Add the chopped chilli, garlic and ginger and simmer for a few minutes to bring the flavours together, then add the peppercorns, shredded turkey and sprouts.
Scatter in the chopped spring onions and toasted sesame seeds.
Divide the cooked noodles into four serving bowls and pour the broth in.
Shell and cut in half the soft boiled eggs and place half an egg into each bowl.
Top with chopped coriander and finish with a drizzle of chilli oil.
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