The day after an indulgent Thanksgiving weekend calls for a bona fide detox meal—and we're drooling over this turkey soup recipe from The Modern Proper. Not only will it use up your leftover turkey from the holiday weekend, but it's also made with detoxifying, antioxidant-rich garlic, ginger, shallots, and baby bok choy. "This Asian-inspired turkey soup … will keep things interesting at the dinner table until every last bit of turkey is gone," writes recipe creator and co-founder of The Modern Proper Holly Erickson. "The broth is so rich and flavorful and pops thanks to a bit of fresh ginger." Find her mouthwatering recipe below:
Shallot, finely diced
Garlic cloves, minced
Turkey or chicken stock
Leftover turkey, shredded
Baby bok choy, quartered or cut into eighths
Mushrooms (we used oyster and white)
Salt to taste
Rice noodles (we used Pad-Thai style)
Red pepper flakes
In a large soup pot (five-quart), heat the sesame oil over medium-high heat. Add the shallots, and sauté for three minutes. Add the garlic and grated ginger, and sauté for two minutes longer.
Once the ginger is fragrant and the shallots are softening, add the stock. Bring to a boil, and then add the turkey, bok choy, and mushrooms
Head over to The Modern Proper for the full recipe.
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