This is a refreshing way to use up any leftover turkey you might have from roasting a bird. Chicken works great as well.
tablespoons coriander seeds
4 whole cloves
4 whole star anise
1 cinnamon stick
1 quart homemade turkey stock (or homemade or store-bought chicken stock)
1 bunch scallions (green top parts only), chopped
One 3-inch chunk of ginger, sliced and smashed with side of a knife
1 teaspoon light brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
1 to 2 cups kale, chopped into bite-size pieces
1/2 pound leftover turkey breast, shredded
1 bunch (about 2 ounces) cellophane or bean thread noodles (or enough flat dried rice noodles to serve 2)
1 ½ tablespoons chopped cilantro, for garnish (optional)
1 ½ tablespoons chopped scallions (white parts only), for garnish (optional)
Sriracha hot sauce
1/2 lime, cut into wedges
1. Heat a cast-iron skillet or frying pan over medium heat. Add the spices and toast until fragrant, 3 to 4 minutes. Immediately spoon the spices into a bowl to avoid burning them.
2. Add the toasted spices, stock, scallions, ginger, brown sugar, and fish sauce to a large pot and bring to a boil over high heat.
3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
4. Taste the broth and add more sugar or fish sauce if needed. Strain the broth and discard the solids. Add the kale and cook for 1 to 2 more minutes. Remove from heat.
5. Add the turkey and noodles. Allow to sit for a few minutes while the noodles soften.
6. Ladle the broth into 2 bowls. Divide the kale, turkey and noodles evenly between the bowls.
7. Sprinkle on the garnishes and add Sriracha to taste. Squeeze lime juice to taste before eating.
We're into the coconut, sesame, sriracha combination on the salmon and kale. We also love anything that can be cooked in one pan. We omitted the sweet potatoes, as we found the rice was an ideal amount of starch.