Turkey, sweetcorn, spring onion and noodle broth

Serves 4

Turkey Stock recipe
1x roast turkey carcass – chopped into small chunks
1 x onion
1 x large carrot
1 x stick of celery (optional)
1 x leek (optional)
1 tsp black peppercorns
4 garlic cloves
2 bay leaves
3ltr water

1) Place all items in to a pressure cooker and cook for 2.5 hours
2) Pass through a sieve, reserve the stock and discard bones and veg

If you don’t have a pressure cooker then increase the water by 1ltr and place all ingredients in a large pan and simmer very gently for 3-4 hours.

For the broth
4 x raw chicken or turkey thigh – diced (300g)
2.5 tbsp sesame oil (40g)
2 tsp Garlic past (10g)
1 heaped tbsp Ginger paste (20g)
1 heaped tbsp Chilli paste (18g)
2 x corn on the cob – corn cut off
2 tsp dried coriander
2 bunches spring onion – green cut in to 2cm pieces and the white shredded
1.3ltr Turkey stock (Made the day before – chicken stock cubes are a good alternative)
25g dried sliced shitake (optional)
400g leftover turkey meat
200g 3-5mm rice noodles
30g Soy sauce
Picked coriander leaf for garnish

1) In a large pan heat the sesame oil, then fry the chicken thigh till golden
2) Add the white spring onion, corn and dried coriander and fry for a couple of minutes
3) Add the chilli, ginger, and garlic and cook out for a couple of minutes
4) Add the stock and dried shitake and bring to a simmer
5) Add the rice noodles, cook till tender
6) Add the left over turkey meat and heat through
7) Finally add the green spring onion and soy sauce
8) Serve immediately garnished with fresh coriander leaf
Enjoy!