Asian Turkey Noodle Soup

Soup & Salad | January 10, 2017 | By

I would never ditch that leftover turkey carcass from the holidays!  No way!  Drop it in a pot with carrots, onions, herbs, and spices, and voila — homemade turkey stock!  I used the stock for this delicious Asian-inspired turkey soup.  Loaded with deliciousness, this bowl of yum is also healthy and filling. The ginger, shallots, lime, and touch of heat from the red chili paste (sambal oelek) combined with the turkey and bean thread noodles is one bowl of noodle soup that you’ll savor all week long!  Slurp away!

Bean thread noodles soak up this delicious bowl of turkey soup!

Asian Turkey Noodle Soup
 
Author:
Serves: 4
Ingredients
  • 6 cups homemade turkey stock (or low-fat chicken broth)
  • 1 large garlic clove, minced
  • 1 large carrot, peeled and cut into small cubes
  • 2 medium shallots, sliced thinly
  • 6 thin slices peeled fresh ginger
  • 2 kafir lime leaves (fresh or dried)
  • 1 tablespoon sambal oelek
  • 2 tablespoons fish sauce
  • Juice from ½ lime
  • 3 ½ ounces bean thread noodles
  • 2 cups shredded turkey meat
  • ¼ cup fresh cilantro, chopped
  • Lime slices to garnish
Instructions
  1. Place the turkey stock in a large stock pot, bring to a boil and lower heat to medium. Add in the garlic, carrots, shallots, ginger, and kafir lime leaves. Cover partially and simmer for 5 minutes until vegetables are tender. Add in the sambal oelek, fish sauce, and lime juice. Cook another 5 minutes until fragrant. Check for seasoning.
  2. Meanwhile, pour boiling water over the bean thread noodles in a large bowl and let sit until soft, about 5 minutes. Drain the noodles and set aside.
  3. Add the turkey meat and cilantro to the soup mixture when ready to serve. Stir for 2 minutes until heated through. Serve the soup by first placing the noodles at the bottom of the bowl, and ladling the soup on top of the noodles. Garnish with cilantro and lime wedges.
Notes
Sambal oelek can be found at select grocery stores and at Asian markets.

Kafir lime leaves are available at most Asian markets and select grocery stores. The dried version can be found at select grocery stores like Whole Foods. You can substitute the kafir lime leaves for bay leaves.

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Asian Chicken & Vegetable Salad with Spicy Cashew Butter Dressing

Main, Poultry | January 3, 2017 | By

Pants feeling snug after the holidays?  No worries!  This is a very yummy Asian Chicken and Vegetable Salad recipe that we borrowed from fellow Atlanta food blogger Shannon Marsh with Happily Edible After.  Made with tons of healthy veggies, this salad has a nice crunch from the fresh ingredients and chopped cashews. The best part is the dressing, made with fresh, creamy cashew butter from Georgia Grinders! Love sharing recipes with our fellow food bloggers!  Happy, Healthy New Year to all!

Georgia Grinders homemade cashew butter adds a wonderful flavor to the salad dressing.

Asian Chicken & Vegetable Salad with Spicy Cashew Butter Dressing
 
Serves: 10
Ingredients
  • 1 roasted chicken, cooled and shredded
  • ½ green cabbage, shredded
  • ⅓ red cabbage, shredded
  • 2 large carrots, grated
  • ½ bunch kale, shredded
  • 1 cup yellow bell pepper, ½-inch pieces
  • 1 cup red bell pepper, ½-inch pieces
  • ½ cup roasted, chopped cashews
  • Your favorite greens
  • Dressing:
  • ½ cup Georgia Grinders Creamy Cashew Butter
  • 2 Tablespoons rice vinegar
  • 4 Tablespoons lime juice, fresh
  • 1 teaspoon fish sauce
  • 3 Tablespoons soy sauce or tamari
  • 1½ Tablespoons sugar
  • 1 large garlic clove, minced
  • 1-inch ginger root, peeled and minced
  • 1-2 Tablespoons Sriracha
  • ½ teaspoon sea salt
  • 3 Tablespoons warm water
Instructions
  1. In a large bowl, gently mix the cabbages, carrots, kale, and bell peppers. Set aside.
  2. To make dressing: place all dressing ingredients into a medium bowl and whisk until smooth. Taste and adjust seasoning to your liking.
  3. In a large bowl, mix the shredded chicken with enough of the dressing to lightly coat the meat. Set aside. If not serving right away, refrigerate your veggies and your chicken and remaining dressing.
  4. To serve: scatter some of the mixed greens on a platter. Mix together the veggies and the chicken, tossing with remaining dressing. Place chicken salad on top of the mixed greens, scatter on roasted cashews.

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Tiki Thai Cocktail

Starters | December 27, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

I’m not one to pass up a good libation, so Asian Caucasian is ringing in the New Year with this mildly spicy, Thai-inspired cocktail!  Damien is not a drinker, so guess who was “forced” to do the taste-testing on this one?  You got it!  Really tough assignment!  This spritzy muddled vodka drink is SO good — it has a touch of sweetness from the simple syrup, flavorings from the lemongrass, mint, and basil, and a touch of heat from the chili peppers.  Wow! Wow! Wow!  Could be my new go-to cocktail!

Tiki Thai Cocktail
 
Author:
Serves: 2
Ingredients
  • 1 piece lemongrass, tough outer skin removed
  • 4-5 Thai basil leaves or regular basil (more for garnishing)
  • 4-5 sprigs mint leaves (more for garnishing)
  • 2 ounces vodka
  • ¾ ounce *simple syrup
  • 8 ounces club soda
  • Juice from ½ lime
  • 3-4 cucumber slices
  • 4 thin slices jalapeño peppers
  • 2-3 thin slices red Thai chili peppers (seeded)
Instructions
  1. In a martini shaker, muddle the first three ingredients. Add the vodka, simple syrup, and club soda to the shaker and lightly shake to combine.
  2. Using a strainer, pour the mixture into a cocktail glass and squeeze in the lime juice, stir well. (Discard the ingredients from the shaker.) Garnish the drink with cucumbers, jalapeño peppers, red Thai chili peppers, basil, and mint.
Notes
*To make simple syrup:
Pour equal parts water and sugar in a small saucepan. Heat the ingredients until dissolved. Remove from heat and cool. Keep in the refrigerator until ready to use.

 

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