Oriental turkey soup

Yield: 4 servings

Measure Ingredient
1¼ litre Chicken stock; (2 pints)
125 grams Cooked turkey; cut into thin
\N \N ; strips (4oz)
1 bunch Salad onions; sliced diagonally
1 \N Red pepper de-seeded and sliced into thin
\N \N ; strips
175 grams Oyster mushrooms; roughly chopped
\N \N ; (6oz)
75 grams Bamboo shoots; (3oz)
2 \N Cm; (1 inch) piece fresh
\N \N ; root ginger, finely
\N \N ; grated
2 tablespoons Dry sherry
2 tablespoons Dark soy sauce
\N \N Salt and freshly ground black pepper
1 tablespoon Freshly chopped coriander

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.

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