Spicy Turkey and Jasmine Rice Soup
By America's Test KitchenPublished on August 21, 2007
Time
5¾ hours
Yield
Serves 8 to 10 (Makes about 3 quarts)
Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot1 large onion, peeled and halved1 large carrot, peeled and chopped coarse1 large rib celery, about 4 ounces, chopped coarse3 medium cloves garlic, unpeeled and smashed2 cups dry white wine 1 bay leaf 5 sprigs fresh parsley leaves 3 sprigs fresh thymeSoup
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife¾ inch piece fresh ginger, peeled, cut into thirds, and bruised with back of chef's knife2 large cloves garlic, unpeeled and smashed2 jalapeño chiles (fresh), or Thai chilies, halved lengthwise and seeds removed1 teaspoon Table salt 1 cup jasmine rice 2 tablespoons minced fresh cilantro leaves 3 tablespoons minced fresh basil leaves 5 medium scallions, sliced thinInstructions
- Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
- Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add lemon grass, ginger, garlic, chiles, and 1 teaspoon salt; cover and simmer until broth is fragrant and flavorful, about 10 minutes. With slotted spoon, remove and discard lemon grass, ginger, garlic, and chiles. Add rice and reserved shredded turkey meat from stock; bring to boil, then reduce heat to medium and simmer, covered, until rice is tender, 12 to 15 minutes. Adjust seasonings with salt and pepper; ladle soup into individual bowls and sprinkle each with a portion of cilantro, basil, and scallions. Serve immediately.
for the stock
for the soup
Time
5¾ hoursYield
Serves 8 to 10 (Makes about 3 quarts)Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
1 large rib celery, about 4 ounces, chopped coarse
3 medium cloves garlic, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
Soup
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife
¾ inch piece fresh ginger, peeled, cut into thirds, and bruised with back of chef's knife
2 large cloves garlic, unpeeled and smashed
2 jalapeño chiles (fresh), or Thai chilies, halved lengthwise and seeds removed
1 teaspoon Table salt
1 cup jasmine rice
2 tablespoons minced fresh cilantro leaves
3 tablespoons minced fresh basil leaves
5 medium scallions, sliced thin
Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
1 large rib celery, about 4 ounces, chopped coarse
3 medium cloves garlic, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
Soup
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife
¾ inch piece fresh ginger, peeled, cut into thirds, and bruised with back of chef's knife
2 large cloves garlic, unpeeled and smashed
2 jalapeño chiles (fresh), or Thai chilies, halved lengthwise and seeds removed
1 teaspoon Table salt
1 cup jasmine rice
2 tablespoons minced fresh cilantro leaves
3 tablespoons minced fresh basil leaves
5 medium scallions, sliced thin
Ingredients
Basic Turkey Stock
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
1 large rib celery, about 4 ounces, chopped coarse
3 medium cloves garlic, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
Soup
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife
¾ inch piece fresh ginger, peeled, cut into thirds, and bruised with back of chef's knife
2 large cloves garlic, unpeeled and smashed
2 jalapeño chiles (fresh), or Thai chilies, halved lengthwise and seeds removed
1 teaspoon Table salt
1 cup jasmine rice
2 tablespoons minced fresh cilantro leaves
3 tablespoons minced fresh basil leaves
5 medium scallions, sliced thin
Why This Recipe Works
In search of a great soup recipe using the leftover Thanksgiving bird, we found that one unusual ingredient, white wine, deepened the turkey flavor without an all-day simmer. In just four hours, our stock was fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey.
Instructions
- Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
- Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add lemon grass, ginger, garlic, chiles, and 1 teaspoon salt; cover and simmer until broth is fragrant and flavorful, about 10 minutes. With slotted spoon, remove and discard lemon grass, ginger, garlic, and chiles. Add rice and reserved shredded turkey meat from stock; bring to boil, then reduce heat to medium and simmer, covered, until rice is tender, 12 to 15 minutes. Adjust seasonings with salt and pepper; ladle soup into individual bowls and sprinkle each with a portion of cilantro, basil, and scallions. Serve immediately.
for the stock
for the soup
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments