I grew up eating a lot of noodle soups. One that has always stuck with me involved chicken stock simmered with lemongrass. It was always served with egg noodles but the veggies and protein varied on what we had on hand that day or time of the year. It particularly hit the spot when I was tired and worn out. For me, poultry stock has a very distinct emotional memory: it was the feel-better, cure-all. I think it still is.

After a marathon of turkey hunting, we ended up with a pile of turkey bones. We made a few gallons of a beautiful turkey white stock, and it felt fitting to make a batch of one of my childhood staples.

The recipe is simple: simmer the stock with lemongrass and ginger, and season with soy and fish sauce. Any asian egg noodles will do, but if you can score fresh ones, they’re the best. I prefer the wide noodles when I can find them. Top off the soup with whatever you want- I grew up eating this with slices of grilled pork loin, shrimp and chicken. I made this one with some roasted turkey, yu choy, jalapenos and scallions.

Turkey Lemongrass Soup

Prep time: 15 minutes

Cook time: 45-60 minutes

Ingredients:

½ gallon turkey stock (preferably white stock)

2 stalks lemongrass, broken or chopped into segments

2-3” ginger, split lengthwise

2 tbsp soy sauce

2 tbsp fish sauce

Salt

To serve (suggested):

Asian egg noodles

Sliced turkey breast

Yu choy or bok choy, lightly sauteed

Green onions, sliced

Jalapeno or thai chili

Method:

Combine stock, lemongrass and ginger. Bring to a gentle simmer for 45-60 minutes.

Season with soy sauce and fish sauce, taste and adjust as needed. Strain and serve over noodles, sliced meat, and greens.