Recipe Developed by Leeanne Wright
Photography by Rob Fiocca
Food Styling by Claire Stubbs
First published in Wish October 2006
Thanksgiving | Thai | Sauté | Vegetables | Turkey | Soups | All categories...
Taking Stock
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.
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
- Soak mushrooms in boiling water for 10 minutes to re-hydrate. Drain and squeeze to remove excess water. Roughly chop (if mushrooms are large).
- In a pot, sauté mushrooms, shallots, chilies and ginger in oil over medium heat.
- 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.
- 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.
Comment on "Thai Turkey Noodle Soup"
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Elaine writes:
Made it with chicken and it was excellent. Tasted a lot like Vietmanese noodle soup.
—posted January 4, 2008 at 2 p.m.
Denise Perrier writes:
This is a great soup, high on taste, and low on calories. It is now part of my repertoire!
—posted January 8, 2008 at 8:09 a.m.
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