Thai Turkey Noodle Soup 


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

It might seem a little strange to put turkey in Thai food, but since it is a whole lot like chicken, it really does work and a useful recipe for those Christmas leftovers! 
Servings 4
Prep Time 20 minutes
Cook Time 18 minutes


  • 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


  • 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.
Calories: 39kcal
Course: Main Course
Cuisine: Thai
Keyword: Noodles, Soup, Turkey
Collection: One Wok or One Pot recipes


Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 709mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg


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