Thai Turkey Noodle Soup is the perfect comfort food, especially on a chilly day. The warm, soothing broth combined with the hearty noodles and tender turkey makes for a satisfying and comforting meal. The spices and herbs also have a warming effect, providing a sense of comfort and well-being. Cooking Thai Turkey Noodle Soup brings a touch of exoticism to your kitchen. The unique blend of Thai spices and ingredients introduces a new and exciting flavour profile to your regular meal rotation.
Thai Turkey Noodle Soup is a delight, brimming with aromatic and complex flavours. The combination of ingredients like lemongrass, ginger, garlic, and Thai basil infuses the soup with a fragrant, savoury profile. The addition of coconut milk provides a rich, creamy texture, while lime juice and fish sauce add a perfect balance of tanginess and umami.
Thai Turkey Noodle Soup
Ingredients
- 6 cups good-tasting chicken stock
- 1-2 cups leftover roast turkey
- 1 stalk lemon grass finely sliced and minced
- 1 bay leaf
- 1 thumb-size piece ginger grated or sliced into thin strips
- 1 large carrot sliced
- Several bunches of Bok Choy separated or other added greens of your choice
- 1 red chilli minced
- 3 cloves garlic minced
- 1/4 cup fresh lime juice
- 2-3 Tbsp fish sauce to taste
- 1/4 to 1/3 cup coconut milk
- White or black pepper
- Handful of fresh coriander
- 8-10 oz. dry flat Thai rice noodles or other noodles of your choice
- 1 tsp. sugar to taste
Instructions
- Bring a large pot of water to just under a boil and add the noodles.
- Remove from heat and allow noodles to soak 5-8 minutes, or until soft but still chewy.
- Drain and rinse briefly with cold water to keep from sticking.
- Using a large soup pot, bring chicken stock to a boil over high heat.
- Add the leftover turkey, lemongrass, ginger, carrot, bay leaf (plus chicken or turkey bones, if available).
- Boil on high for 1 minute, then turn heat down to medium and cover with a lid.
- Allow soup to simmer for 5-6 more minutes, adding Bok Choy when the turkey has heated through.
- Add chilli, garlic, lime juice plus fish sauce. Stir well.
- Turn heat down to a simmer and add coconut milk.
- Taste-test the soup, adding more fish sauce until desired flavour/saltiness is reached (how much you will need depends on how salty your stock is). If it tastes too salty, add another squeeze or two of lime juice.
- Add more chilli if not spicy enough, or more coconut milk if the soup is too spicy.
- If the soup is a little too sour for your taste, add 1-2 tsp sugar (to balance out the lime juice).
- To serve, place a generous mound of noodles in each bowl, then top with the hot soup. Finish with a final sprinkling of pepper and fresh coriander.
Nutrition
