Lemongrass Turkey & Rice Soup
It’s March, and with the longer days we should be thinking about spring, the shad run, the garden, and turkey season, but right now we’re hunkering down and trying to wait out this coronavirus thing, however long that takes. Within just a few short weeks, the virus has become a looming shadow over everything we do. We’re lucky (so, so lucky) to have our freezer stocked full of wild game while many people are struggling to find and afford the bare necessities. We may be laughing about toilet paper on the internet, but I think deep down we are all feeling uneasy. Uneasy that we are so dependent on the retail supply chain to bring us what we consider necessities. Uneasy at how many things we consider “necessities” that aren’t, really. Uneasy at how dependent we are on the labor of people who, even before the pandemic, have been working without basic protections and a fair wage. Uneasy about our woefully underprepared medical system, and the brave folks going in day after day despite it.
I manage to forget about it all for a little bit, but I can’t leave it behind completely. Yesterday I went to cook dinner, and we were out of eggs. We normally buy from a local couple, who deliver to my office, but the delivery never came. Of course it didn’t- they’re both retirees, probably trying to lay low. I shouldn’t go to the store just for eggs. Even if I did, they’d probably be out. Eggs aren’t a necessity. Eggs are a luxury. The eggs aren’t really a luxury- the ability to go out and get them whenever I want is a luxury. The friendship I have with Curtis and Barbara - that’s the necessity.
And so we’re sitting tight, isolating, and waiting. I’m refreshing the news constantly, watching for the slow drumroll of new cases, and the attendant deaths every few hours and wondering what is next for us (all of us). Wade, who doesn’t follow the news, has been peppering me with questions about when, or if, we’ll be under mandatory lockdown. We don’t know, yet. We don’t know anyone who’s gotten sick, yet. Our hospital is building a coronavirus ward in the parking garage, but they’re not overwhelmed, yet.
We’re not going to starve anytime soon. We’re both young and healthy and the people we love are okay. We have a lot to be thankful for.
We made this soup out of what we had laying around. It's simple, homey, and comforting. I’m not going to pretend that most of you have lemongrass sitting in your refrigerator right now, but it was one of the last things left from my big Asian-grocery shop a few weeks ago, so we used it up. If lemongrass is also somehow part of your pandemic pantry, give this a whirl, and while you’re at it, wash your hands and call your family.
Lemongrass Turkey & Rice Soup
Serves: 4
Cook time: 15 minutes active, 4-6 hours inactive
Ingredients:
4-6 turkey wings, legs or thighs (or any combination)
4 stalks lemongrass, cut into 4” segments
2” ginger, split in half lengthwise
2T fish sauce + more to season
Salt to taste
Cooked jasmine rice
Scallions, chopped
Method:
Season the turkey with salt and brown in a few tablespoons of oil over medium high heat.
Place turkey in crockpot or dutch oven with lemongrass and ginger, top with 3 quarts of water (if not enough to cover, add more water)
Cook on low heat for 4-6 hours until fork tender. Remove turkey, lemongrass and ginger (discard the lemongrass and ginger), and season the broth with fish sauce and salt to taste.
Pull the turkey meat off the bone. Ladle the broth over a bowl of rice and top with pulled meat, scallions. Add cooked greens and mushrooms if you want to make it a heartier meal.
