So who is stuffed? And desperate for a turkey detox? This post features two tasty Asian soups that are light, easy to make and pretty healthy. Making them ideal for the lull before the next onslaught of New Year eating and drinking.
The first is Vietnamese Pho Gå. A chicken (Gå) based soup that can also be made with the previously mentioned bird. That is if you can’t quite go cold Turkey ; ). The second is Chinese Dumpling Soup. Easily made with any of the massive range of meat or vegetable dumplings we have in store.
BASIC INGREDIENTS
Both these tasty Asian soups start by browning onion and garlic. They also both include ginger, carrot, pak choi, spring onion and of course a heart stock. All of which are available at The Mart Farm Shop.
Of course you can make your own chicken (or dare I mention it) turkey stock. But if you feel you’ve spent enough time wrangling fowl carcasses of late 😉 , there’s much easier routes. Potts Chicken Stock has a deep rich flavour that could rival any homemade batch. Similarly, Kallo’s Organic Mushroom Stock Cubes are a fantastic option for veggies or just anyone wanting to lighten their meat load. See Kallo’s in-store range here. With no artificial colours, flavours or preservatives they are a great base for any healthy soup.
PHO GÅ
As chicken is the main ingredient of a Pho Ga another option is to make the broth as you go. You can start with either thigh or breast, simmer in water for 15 mins with some Asian herbs and spices and, “Ta-Da”, you’re nearly there already. The Suma Range of Spices have all you need; coriander seeds, cinnamon, black peppercorns, chinese 5 spices and star anise. Much of their range is organic and they are genuinely committed to sustainability.
At this stage we also add fresh garlic, ginger, lemongrass and Kaffir lime. It’s often hard to source the last two. But never fear, The Mart Farm Food Shop’s World Food section is here. We also stock ‘lazy’ (minced) garlic and ginger. And if there’s ever a week to justify cutting cooking corners it’s now.
At this point you remove and break up the chicken, shred your vegetables and boil the rice noodles. Taking some time to adjust the balance of the sweet saltiness of the broth with sugar and Fish Sauce. The rest of this tasty Asian soup comes together in the serving (see below).
A vegan variety of this recipe will head up our Veganuary post in the New Year. But if you want a head start see it here. Also IF you are not yet on the turkey detox, add this into the stock once it’s nicely flavoured. Making sure you heat through thoroughly of course.
CHINESE DUMPLING SOUP
For this second tasty Asian soup the caramelising stage (onion and garlic) is even more crucial. In this recipe the ginger is also browned. And because the dumplings replace the meat of the dish you must start with pre-made stock. Once boiling add carrots, pak choi, spring onion and any variety of mushrooms. Including the dried ones we have in store.
This broth is flavoured with sesame oil, soy sauce, rice wine vinegar and hoisin sauce. The recipe also suggests using Chinese Cooking Wine but I usually substitute this with, the more readily available (in my house), dry sherry.
And now to the hardest part of this dish by far… Choosing which dumplings to add from The Mart Farm Shop’s vast range. Being gluten sensitive means dumplings are a break-out treat for me. But both Hong’s Pork and Chinese Leaf Dumplings and their vegetarian variety are so tasty they are worth that wee bit of discomfort. Especially at this time of year.
LAST GARNISH
Both soups are enriched with a garnish of fresh mint or coriander and a splash of rich chilli oil. With the Pho this is also when you add the shredded carrot, spring onion and pak choi. Which means your veg is only lightly cooked in the broth as you serve. Giving it a crisp light feel, enhanced even more by a squeeze of fresh lime.
LESS OF THE SAME, SAME
So I hope these tasty Asian soups can give you some direction for a turkey detox. Or provide an alternative strategy for the last of the leftovers. Either way Asian cooking is, unfortunately, one of few ways we can shift this “Same, Same”. And get a of taste anything a little more exotic than this Scottish winter !
Enjoy )))))
