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!