Turkey Pho Inspired Soup

You and I both know one of the best parts of the Thanksgiving feast is the leftovers. From turkey sandwiches to turkey vegetable rice casseroles, sometimes leftovers can be more of a desperation ingredient used to try not to waste any turkey. So we try. We try so hard to find ways to eat turkey, even when the dish doesn't work well with turkey. Determined, we forge on till every last bite is gone. My mother always placed the bones and any remaining parts of the turkey in a large soup pot to make a light-colored stock which would become turkey soup with bits of celery, potatoes, carrots, and rice. As nostalgic as this dish is now, I prefer to use the leftovers to make other types of dishes that are not related to any type of common post-Thanksgiving foods at all. This eliminates casseroles, turkey vegetable soup, turkey salad, and turkey wraps you get the idea. At the same time, variety is nice. The last thing I want to do is make the same dishes day after day.

Today I present to you a wonderful Turkey Pho-inspired soup. We are taking a shortcut by using store-bought broth, although stock would also work. We add a nice amount of fresh ginger and garlic to the broth a more Asian flare. Using thin rice noodles, this gluten-free soup is healthy and a perfect way to offset a day of no-holds-barred eating. As with most Pho, you will love the bean sprouts, basil, carrots, cilantro, lime, and chili garlic sauce that top this soup. If you're looking for a new and more exciting way to eat your leftover turkey, this soup recipe does not disappoint.