Oriental turkey soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | litre | Chicken stock; (2 pints) |
| 125 | grams | Cooked turkey; cut into thin |
| ; strips (4oz) | ||
| 1 | bunch | Salad onions; sliced diagonally |
| 1 | Red pepper de-seeded and sliced into thin | |
| ; strips | ||
| 175 | grams | Oyster mushrooms; roughly chopped |
| ; (6oz) | ||
| 75 | grams | Bamboo shoots; (3oz) |
| 2 | Cm; (1 inch) piece fresh | |
| ; root ginger, finely | ||
| ; grated | ||
| 2 | tablespoons | Dry sherry |
| 2 | tablespoons | Dark soy sauce |
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Freshly chopped coriander |
Directions
Place the stock in a large saucepan and bring to the boil.
Add the turkey, salad onions and pepper, simmer for 2 minutes.
Stir in the mushrooms, bamboo shoots, ginger, sherry, soy sauce and simmer for 2 minutes.
Add the seasoning to taste and simmer for a further 1-2 minutes.
Serve immediately with the coriander and some sesame crab toasts.
Converted by MC_Buster.
NOTES : A delicious way to use up left over turkey, a real winter warmer.
Converted by MM_Buster v2.0l.