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Turkey Manchow Soup


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 egg
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


  1. Heat oil in a wide and shallow pan with a heavy bottom. 
  2. Saute onions, garlic, and tomato, for 90 seconds. Stirring frequently.
  3. 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. 
  4. Add the turkey pieces to the soup and cook for an additional two minutes to heat turkey through and combine flavours.
  5. Add the green chili & red chili sauce, and vinegar to the soup stir. 
  6. 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. 
  7. Serve and enjoy!


Sometimes I fry some noodles and add them to the top of this soup for a little extra crunch!