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Bookmark Recipe

Neven’s Spicy Turkey Broth

This recipe is a delicious way to make use of any leftover turkey!

4-6 people

Ingredients

  • For Turkey Stock

    2 onions, cut into wedges

    50g (2oz) fresh root ginger, peeled and thickly sliced

    4 whole cloves

    3 star anise

    2 tbsp coriander seeds

    1 turkey carcass (or 2–3 chicken carcasses, depending on their size), all meat removed

    For The Broth

    2 litres Turkey or chicken stock

    3 tbsp Thai fish sauce (nam pla)

    2 tbsp soy sauce

    Juice of 1 lime

    2 tbsp muscovado sugar (light or dark is fine)

    250g (9oz) flat rice noodles

    400g (14oz) cooked turkey or chicken, sliced or shredded

    100g (4oz) fresh bean sprouts

    100g beech mushrooms

    2 large carrots, cut into julienne

    1 courgette, cut into julienne

    To Garnish

    fresh Thai basil, mint and coriander leaves

    thinly sliced fresh red chillies

    To Serve

    lime wedges

    chilli oil (optional)

Main

  • For Turkey Stock

    2 onions, cut into wedges

    50g (2oz) fresh root ginger, peeled and thickly sliced

    4 whole cloves

    3 star anise

    2 tbsp coriander seeds

    1 turkey carcass (or 2–3 chicken carcasses, depending on their size), all meat removed

    For The Broth

    2 litres Turkey or chicken stock

    3 tbsp Thai fish sauce (nam pla)

    2 tbsp soy sauce

    Juice of 1 lime

    2 tbsp muscovado sugar (light or dark is fine)

    250g (9oz) flat rice noodles

    400g (14oz) cooked turkey or chicken, sliced or shredded

    100g (4oz) fresh bean sprouts

    100g beech mushrooms

    2 large carrots, cut into julienne

    1 courgette, cut into julienne

    To Garnish

    fresh Thai basil, mint and coriander leaves

    thinly sliced fresh red chillies

    To Serve

    lime wedges

    chilli oil (optional)

Method

Copy Text

For Turkey Stock

Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a sauté option, you can use this; if not, use a large non-stick sauté pan on the hob over a high heat.

Dry fry the onions and ginger for 6–8 minutes, until the onions are soft and lightly caramelised. Add the spices and cook for a few minutes, until fragrant. Place in the slow cooker (if you have used a separate pan).

Break up the turkey or chicken carcasses, then pour in enough boiling water to ensure the bones are completely covered, being careful not to overfill it. Cover with a lid and cook on low for 8 hours, until you have a fragrant stock.

For The Broth

If using freshly made stock, strain and discard the bones and spices. If using premade stock, heat in a large heavy based pot. Season with the fish sauce, soy sauce, lime juice and sugar, stirring to combine, and taste to make sure you’re happy with the balance of flavours. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months.

Add the noodles, bean sprouts, carrot and courgette to the pot followed by the shredded or sliced turkey/chicken. Ladle into preheated bowls and finish with the herbs and chillies. Serve with lime wedges and chilli oil (if using).

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Method

Copy Text

For Turkey Stock

Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a sauté option, you can use this; if not, use a large non-stick sauté pan on the hob over a high heat.

Dry fry the onions and ginger for 6–8 minutes, until the onions are soft and lightly caramelised. Add the spices and cook for a few minutes, until fragrant. Place in the slow cooker (if you have used a separate pan).

Break up the turkey or chicken carcasses, then pour in enough boiling water to ensure the bones are completely covered, being careful not to overfill it. Cover with a lid and cook on low for 8 hours, until you have a fragrant stock.

For The Broth

If using freshly made stock, strain and discard the bones and spices. If using premade stock, heat in a large heavy based pot. Season with the fish sauce, soy sauce, lime juice and sugar, stirring to combine, and taste to make sure you’re happy with the balance of flavours. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months.

Add the noodles, bean sprouts, carrot and courgette to the pot followed by the shredded or sliced turkey/chicken. Ladle into preheated bowls and finish with the herbs and chillies. Serve with lime wedges and chilli oil (if using).