Unless you are cooking for a crowd, left-over Roast Turkey is almost a certainty every year after the Thanksgiving dinner. This is not necessarily a negative thing as turkey meat is good meat. Many creative cooks have come up with a myriad of delicious dishes after the big feast to be enjoyed through the weekend as we go about our big year end shopping spree. Nothing beats coming home to a steaming bowl of Turkey Congee or Turkey Rice Porridge with Peanuts and Scallops.
This year, we can look forward to a tasty bowl of Turkey Fish Ball Koay Teow Soup. I am a big fan of soupy noodles especially on cold days and often wondered if the rich turkey stock would be too gamey for koay teow th’ng (rice noodle soup), a Malaysian favorite. Since there is only one way to find out, I decided to roast a turkey before Thanksgiving just so I can post the recipe and also test out the stock for this noodle soup. I am delighted to say that the dish turned out wonderfully. Ro-Ri San, Ro-Jiro, and I enjoyed it so much that we had no problems finishing Ro-Taro’s share while he is away at college. I will definitely be making it again next week when he comes home for the holiday.
The turkey stock is best made immediately after the Thanksgiving feast. I throw in the carcass together with the wings and thigh bones and allow it to simmer on the stove for 2 to 3 hours. I will then strain the stock and transfer it to small containers for freezing. It is great to have homemade stock for soups during the winter months.
The recipe below is really simple once you have the turkey stock made. It takes only minutes to prepare the soup by adding the store bought fish balls and seasoning it with salt, pepper, and a little fish sauce. I hope you will give it a try.
- 8 cups (1.9 liters) turkey stock
- 8 oz (225g) fish balls
- Salt and pepper
- 1 tbsp fish sauce
- 2 lbs (900g) fresh koay teow or flat cut rice noodles
- 8 oz (225g) bean sprouts, trimmed
- 8 oz (225g) cooked turkey meat, shredded
- 2 green onions, finely sliced
- A few sprigs of cilantro, stems removed and finely sliced
- Fried shallots
- Sesame oil
- 2 red chilies, thinly sliced (optional)
- Bring turkey stock to a boil. Add fish balls and allow stock to come back up to a boil. Season with salt and pepper. Then add fish sauce. Reduce heat and allow soup to keep warm on the stove.
- Remove koay teow from packaging and place on a microwave safe dish. Microwave on high for 5 minutes. Remove from microwave and loosened up koay teow.
- Bring a large pot of water to boil. Scald bean sprouts for 20 seconds. Remove with a metal strainer and set aside.
- Add koay teow to the boiling water for 1 to 2 minutes. Remove with a metal strainer and divide into 4 bowls.
- Place a little bean sprouts and turkey meat on the top of noodles. Ladle soup and fish balls over the noodles.
- Garnish with green onions, cilantro, and fried shallots. Drizzle a few drops of sesame oil on the top.
- Serve immediately with cut red chilies soaked in a little soy sauce.
Enjoy…..and have a wonderful day!