Boxing Day Noodle Soup
After a rich and indulgent Christmas dinner, all I want is something light and refreshing. Once you’ve carved the turkey, pop it into the already hot oven for about 30 minutes, then transfer it into a large pot of water and let it simmer while you relax and enjoy the rest of your evening. The spices in the stock are just suggestions—feel free to use whatever you have on hand, even if it’s just black pepper. It’ll all turn out delicious!
Ingredients
- 1 turkey carcass (you can use any carcass, chicken, lamb, beef)
- 1 head garlic
- 10cm knob ginger, in thick chunks
- 1 onion, in quarters
- 1 tbsp black peppercorns
- 1 tbsp white peppercorns
- 1 tsp fennel seeds
- 1 star anise
- 5 cloves
- 1 cinnamon stick
To season
- Fish sauce
- Salt
- Limes
Serving Suggestions
- Rice noodles
- Bean sprouts
- Coriander
- Thinly sliced sirloin or leftover turkey
- Chicken balls
Step 1
Once you’ve carved the turkey, you can optionally return it to the preheated oven with the garlic, ginger, and onion. Let it roast for about 30 minutes until golden and slightly charred.
Step 2
Place the roasted carcass, neck, spine, and charred aromatics into a large pot. Fill it with cold water, then add the whole spices and any vegetable scraps leftover from your prep.
Step 3
Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and let it simmer for at least 3 hours, or overnight for the best flavour. It’s perfect for simmering throughout the evening while you enjoy your Christmas!
Step 4
When you're ready to serve, strain the stock.
Step 5
Season generously with salt and fish sauce—nearly a tablespoon of salt will be needed! Be sure to taste as you season to get the balance just right.
Step 6
Submerge the rice noodles in boiling water and follow the package instructions for soaking.
Step 7
In a bowl, combine the drained noodles and raw beef (or turkey), then pour the hot broth over the top. Finish by garnishing with bean sprouts, red chilies, coriander, and a chicken ball.