I’m obsessed with zucchini noodles. I could eat them with everything and anything. So good. I want to eat them for every meal! I made a delicious soup featuring my current favourite vegetable.
I made a turkey for Easter. Which is always delicious, but after a while the typical turkey leftovers get boring. I needed a new flavour to use up the very last bit of meat.
I started with some bone broth from my Easter turkey. I used chicken, but beef would work too. I simmered it with some lemon grass stalks, fresh ginger, garlic cloves, and coriander seed. I should have threw in a star anise too but I forgot.
After simmering the broth for about an hour, I strained it. then added chopped turkey breast and my julienned zucchini. Use a julienne peeler for the “noodles” (Usually you would add some salt and let the moisture sweat out for 30-ish minutes then squeeze out the moisture. But since I was putting it in soup I didn’t bother with this step). I simmered this on medium heat for about 10 minutes.
Then, I poured my delicious soup into a bowl and topped with chopped green onion, cilantro and a drizzle of sriracha. It hit the spot. My tastebuds thanked me for a change of pace.