Filed Under: soups, Starter, Under 20 Mins, Vegetables, vietnamese

Thai Turkey Noodle Soup

This recipe was developed to use up leftover turkey—if you don't have that on hand chicken is a perfect substitute

April 8th, 2012

Recipe Developed by LeeAnne Wright
Food Styling by Claire Stubbs

*Kaffir lime leaves: Grown in Southeast Asia and Hawaii, the kaffir lime tree produces small, pear-shaped limes with a bright, yellow-green, bumpy skin and glossy, dark-green leaves. The leaves are most often used in cooking because of their alluring aroma. Fresh leaves can be found at Asian markets.
Prep Time
20 minutes
Cook Time
20 minutes
  • ½ ounce dried shiitake mushrooms
  • 1 teaspoon vegetable oil
  • ½ cup thinly sliced shallots
  • 2 Thai chilies, seeded and finely minced
  • 1 1-inch piece fresh ginger, finely chopped
  • 1 lemongrass stalk
  • 3 kaffir* lime leaves
  • 2 tablespoons fish sauce
  • 1 teaspoon granulated sugar
  • 1¾ cup chopped cooked turkey
  • 5 cups chicken stock
  • 2 ounces vermicelli noodle bundles (3 in total)
  • 1½ cup chopped baby bok choy or other Chinese greens
  1. Soak mushrooms in boiling water for 10 minutes to re-hydrate. Drain and squeeze to remove excess water. Roughly chop (if mushrooms are large).

  2. In a pot, sauté mushrooms, shallots, chilies and ginger in oil over medium heat.

  3. Remove outer hard layer from lemongrass then cut stalk in half. Bruise the thick end with the back of a knife to release flavour. Add remaining ingredients, except noodles, to pot and bring to boil. Reduce heat to simmer, add noodles and cook until tender.

  4. Remove kaffir lime leaves and lemongrass and add chopped greens to serve.

Nutrients Per Serving

223 calories, 5 g fat, 19 g protein, 26 g carbs, 2 g fibre. Excellent source of vitamins A and C.

Thai Turkey Noodle Soup
Photography by Rob Fiocca

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