Thai Turkey Soup
- Boiling water
- 4 cups homemade turkey stock or low-salt chicken broth
- 4 1/8-inch-thick rounds fresh, frozen or dried galangal* or fresh ginger
- 4 Kaffir lime leaves*
- 2 tablespoons fish sauce or soy sauce
- 4 baby bok choy, trimmed and washed
- 2 cups diced cooked turkey meat (about 10 ounces)
- Fresh Thai basil leaves* or mint leaves
- Lime wedges
- 3 1/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths
- Bean Sprouts
- Hot chili oil
If using the noodles, place them in a large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.
Combine stock, galangal or ginger, lime leaves and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard galangal/ginger slices and the lime leaves. Return stock to boil. Stir in baby bok choy and the turkey; simmer until turkey is heated through, about 3 minutes, then stir in the noodles if using.
Ladle soup into bowls. Serve, allowing diners to top each serving with Thai basil or mint leaves, bean sprouts, chili oil, and lime wedges to squeeze over.
* These items are available in the Asian foods section of most supermarkets. Many Asian groceries in more suburban areas will carry dried or frozen galangal and Kaffir lime leaves.
End of Season Succotash
Serves 4 as a side dish
Succotash is traditionally made with corn, lima beans and bell peppers. Since I hate lima beans, I’ve substituted green beans, and given a variety of options for the corn.
- 1 tbsp. butter
- 1 red bell pepper, cored and cut into thin strips
- ½ pound green beans, trimmed and cut into 1-inch lengths
- kernels sliced from one fresh cob of corn, or 1 cup frozen corn, or 1 can of cut baby corn
- salt and pepper to taste
- a handful of fresh basil leaves, chopped
Bring a large pot of salted water to a boil and drop in the beans. Blanch for 2 minutes, then drain and refresh in a bowl filled with cold water and ice. Drain again. (this helps set the nice green colour in the beans and stops the cooking process)
Melt the butter in a large frypan over medium heat, then toss in the bell peppers. Sauté for a few minutes until they just soften, then add the corn, stir and fry for 2 minutes, then add the beans and mix. Add salt and pepper to taste, and stir in the chopped basil just before you are ready to serve the dish.