Well, it's the third week of the new French Fridays with Dorie group and I'm finally joining in. Those of you who know probably aren't surprised that I'm this late. I'm not either, and I'm not going to make yet another excuse because I moved. This soup was wonderful. I now live near a Chinese market, so was able to get what I needed easily. The only changes I made to the soup were to eliminate the star anise (yuck) and to add fresh bird chiles and lots of fresh lime leaves to the simmering stock. I love the fragrance and flavour they offer. Following on an idea from Clivia of
Bubie's Little Baker, I used leftover Thanksgiving turkey and turkey stock. I also added lots of fresh chopped herbs--cilantro, basil and mint. Now, go and check out the
FFwD site to see what everyone else has come up with. And if you're a member, stop voting to make potatoes next month! Please? Vote for the squash 'n' sprouts, 'kay?
This tasted great last night, but I just got home from a tough day at school and had a bowl, and it was just as good. Not sure it can bring my voice back, but it was restorative nonetheless. No, I was not yelling at the kids to make me lose my voice! I have a cold. Refrigerate the noodles separately to keep them from absorbing all the liquid.
Very pretty photos and lovely soup
ReplyDeletemmmm....mine was missing the mint leaves...they would have been good in this. and hope the squash and sprouts win next month, too!
ReplyDeleteI've never used lime leaves but you've made me curious. I'll look for them. Thanks for the nod.
ReplyDeleteYour photos are very appetizing!
Im making mine tonight, I couldnt find quite everything on the ingredients list but if it comes out looking 1/2 as good as yours then im golden :)
ReplyDeleteBeautiful! This soup looks so tasty...great flavors and colors!
ReplyDeleteYour soup is beautiful! That was a great idea to use the leftover turkey- I'll have to remember to do the same thing after our Thanksgiving next month! I love the addition of lime leaves...I'll have to look for them. (Sadly no markets near my house!)
ReplyDeleteHow cute is the name of your blog. Perfect soup for a cold. I did add a lot more peppers for spice. I don't know about chicken cartlidge but I always stood in line for the turkey skin when I was a kid. B
ReplyDeleteThis looks and sounds wonderful (I really need to buy Dorie's new book.) Beautiful photos, Mary! And how lucky that you live near a Chinese market!
ReplyDeleteI also saw the pictures of for your Daring Bakers challenge. Wow, and yumm! (I wanted to leave you that very same comment on the DB site but I always feel bad singling out just one person.)
How interesting...what are fresh bird chiles?! What a great idea to use leftover turkey and turkey stock - perfect recipe to use for those Thanksgiving leftovers. Your soup is so very colorful! Just beautiful.
ReplyDeleteYay, glad you are joining FFwD! Your soup looks great.
ReplyDeleteLooks lovely! Love the various green additions.
ReplyDeleteLovely-looking soup! I'm with you on the squash and sprouts, by the way.
ReplyDeletehi,i jus joined in too,better late than never coz am lovn it so muc!
ReplyDeleteAhh, turkey stock sounds so so good too!!
Soup looks good too!
Ha ha, i hv already finishd my votn so too late:-(
lol. I'm with you on the no potatoes but I just make what I'm told. So far so good, right? I love your blog!
ReplyDeleteTrevor Sis Boom.
delicious soup
ReplyDeleteYour soup looks filling and warm and delicious. I love the photo.
ReplyDeleteThat soup looks so fresh and delicious. I love Vietnamese food.
ReplyDeletelooks perfect with that red chile on top!
ReplyDeleteIS good stuff. Made this afternnon and it was very comforting.
ReplyDeleteStill have tons left so will try curry version with 1/2
Pretty photos.
Mmm, this looks delicious! When it comes to Vietnamese soup, I always make pho but I really should broaden my horizon.
ReplyDeleteYour soup looks delicious! :) Hope your voice comes back soon!
ReplyDelete