I have a confession to make. For the first five years that my son was in school, my husband or I dropped off his (and later his sister’s) lunch everyday. We lived pretty much across the street from the school and were working from home, so it just made sense to run a hot meal over to them, rather than packing a sandwich. The only problem with that is, our kids now expect hot meals all the time!
They have finally come around to packing sandwiches and salads for lunch, but at least a few times a week, they like to take something hot in their thermoses. If your kids are anything like mine, I’ve got the most delicious soup, that also tastes good when it cools a little to share today. Turkey Manchow Soup! This is a spin on my Indo-Chinese favourite that is usually done with chicken. Now I know I’ve said this so many times over the years, but I really mean it, almost every Indian dish you are making with chicken, will work just as well if you swap it out with turkey. The only difference is that turkey is often a better choice in terms of nutrition.
If you are new to using turkey and unsure where to start, ground turkey is the perfect entry point. Use it for keema, samosas, even as a taco filling. You can’t get ground turkey wrong. Also incredibly simple is turkey breast. Even though I’m using leftover turkey from a whole bird that I barbequed in the manchow soup, you could easily use boiled turkey breast.
When you cook a whole turkey, the value is amazing. You can easily get 3-4 meals out of one bird, and you end up with a nutrient dense and delicious broth if you use up the bones. I use it as a base for soups, and as a cooking liquid for flavourful rice dishes. It’s a huge flavour booster! I use this simple recipe to make turkey stock.
Whether your kids are eating lunch with their pod or at the kitchen table this fall, you’ll want to put turkey manchow soup on the weekly meal rotation.
PS: How much do we get paid for being the teacher, the principal, the custodian, and the lunch lady this year? Whatever it isn’t, it’s not enough. ?Print
A spin on my Indo-Chinese favourite that is usually made with chicken, turkey manchow soup.
2 cup turkey stock
2 cups water
1 cup chopped cooked turkey
1 tbs high heat oil
½ tbs finely chopped garlic
¼ cup shredded carrot
¼ cup finely chopped onion
¼ cup shredded cabbage
¼ cup finely chopped tomato
1 tsp black pepper
1 tsp white pepper
1 tsp salt (or to taste)
1 tsp green chili sauce
1 tsp red garlic chili sauce (or manchurian chili sauce of your choice)
1 tsp vinegar
- Heat oil in a wide and shallow pan with a heavy bottom.
- Saute onions, garlic, and tomato, for 90 seconds. Stirring frequently.
- Add turkey stock, water, vegetables, salt, pepper, and white pepper to the pan. Stir to combine. Lower heat to medium, cover and simmer for 6 minutes.
- Add the turkey pieces to the soup and cook for an additional two minutes to heat turkey through and combine flavours.
- Add the green chili & red chili sauce, and vinegar to the soup stir.
- Beat the egg in a bowl. Slowly add the egg into the liquid while stirring the soup in a circular motion, creating a whirlpool of sorts. This will create ribbons of egg instead of scramble.
- Serve and enjoy!
Sometimes I fry some noodles and add them to the top of this soup for a little extra crunch!