Thai Turkey Noodle Soup Recipe

Posted by axalady on July 9, 2012

Thai Turkey Noodle Soup

We love eating turkey all year round.  I don’t go all out and cook a whole turkey other than on Thanksgiving. The rest of the year I cook a turkey breast.

Turkey breasts average six pounds, and that’s solid meat. There are lots of ways to cook a turkey breast, it can be oven roasted, grilled, deep fried, cooked in a crock pot or on a rotisserie.
I tend to use the same seasonings I use on the whole turkey I cook for Thanksgiving, Bell’s seasoning.  I oven roast the breast at 350 degrees for 20 minutes a pound. I cook it in a roasting pan which is large enough to insure even cooking. I tent the turkey with aluminum foil and remove it for the last 20-30 minutes. As with all meat I let the turkey breast sit for 15 minutes before carving it.

So now the fun part, choosing the soup!

In June, July and August I want a soup that is light and flavorful which is why I chose this Thai Turkey Soup. It’s a recipe developed by Leeanne Wright from the wish.ca site.

Thai Turkey Noodle Soup

Ingredients (Serves 4)

1/2 oz dried shiitake mushrooms
1 tsp vegetable oil
1/2 cup thinly sliced shallots
2 Thai chilies, seeded and finely minced
1 one-inch piece fresh ginger, finely chopped
1 lemongrass stalk
3 kaffir* lime leaves
2 tbsp fish sauce
1 tsp granulated sugar
3/4 cup chopped cooked turkey
5 cups chicken stock (Have some extra time? Try our stock recipe.)
2 vermicelli noodle bundles (3 oz. in total)
1-1/2 cups chopped baby bok choy or other Chinese greens

Instructions

  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.

Nutritional information

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

Add Your Comment