I would never ditch that leftover turkey carcass from the holidays! No way! Drop it in a pot with carrots, onions, herbs, and spices, and voila — homemade turkey stock! I used the stock for this delicious Asian-inspired turkey soup. Loaded with deliciousness, this bowl of yum is also healthy and filling. The ginger, shallots, lime, and touch of heat from the red chili paste (sambal oelek) combined with the turkey and bean thread noodles is one bowl of noodle soup that you’ll savor all week long! Slurp away!
Bean thread noodles soak up this delicious bowl of turkey soup!
- 6 cups homemade turkey stock (or low-fat chicken broth)
- 1 large garlic clove, minced
- 1 large carrot, peeled and cut into small cubes
- 2 medium shallots, sliced thinly
- 6 thin slices peeled fresh ginger
- 2 kafir lime leaves (fresh or dried)
- 1 tablespoon sambal oelek
- 2 tablespoons fish sauce
- Juice from ½ lime
- 3 ½ ounces bean thread noodles
- 2 cups shredded turkey meat
- ¼ cup fresh cilantro, chopped
- Lime slices to garnish
- Place the turkey stock in a large stock pot, bring to a boil and lower heat to medium. Add in the garlic, carrots, shallots, ginger, and kafir lime leaves. Cover partially and simmer for 5 minutes until vegetables are tender. Add in the sambal oelek, fish sauce, and lime juice. Cook another 5 minutes until fragrant. Check for seasoning.
- Meanwhile, pour boiling water over the bean thread noodles in a large bowl and let sit until soft, about 5 minutes. Drain the noodles and set aside.
- Add the turkey meat and cilantro to the soup mixture when ready to serve. Stir for 2 minutes until heated through. Serve the soup by first placing the noodles at the bottom of the bowl, and ladling the soup on top of the noodles. Garnish with cilantro and lime wedges.
Kafir lime leaves are available at most Asian markets and select grocery stores. The dried version can be found at select grocery stores like Whole Foods. You can substitute the kafir lime leaves for bay leaves.
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This is an awesome borrowed recipe from my fellow food blogger and southern chef, Melissa Pelkey-Hass with The Front Porch Gourmet. This recipe is right up my alley! It’s loaded with Asian flavors and a little heat! Coconut soup is so easy to make — just add lots of veggies, some protein (she uses chicken in this one), and fresh herbs. Thanks for sharing, sweet Melissa!
- 4 cups chicken broth
- 1 tablespoon grated ginger (more if desired)
- 1 large lemongrass stalk, crushed
- Juice and zest of 2 limes
- 2 cans coconut milk
- 2 tablespoons sweet Thai chili sauce
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- ½ pound thin sliced mushrooms
- 8 oz. bean thread noodles, cooked according to directions
- 3-5 shaved fresh red or green jalapeno peppers
- ¼ cups cilantro, chopped
- In a large saucepan, combine the broth, ginger, lemongrass, lime juice, and zest. Place over medium heat and slowly bring to a boil. Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Whisk in the Thai chili sauce and simmer for 5 minutes. Add the chicken and mushrooms and continue to cook until chicken is completely cooked. Discard the lemongrass.
- To assemble, place bean thread noodles at the bottom of a soup bowl and pour soup over top. Garnish with peppers and cilantro.
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I like my Thai soup hot and spicy, and this bowl of absolute yumminess will definitely warm your belly! It’s flavored with spicy Tom Yum paste, which can be purchased at most Asian markets but also online (Tom Yum Paste). This recipe has very few ingredients but packs a powerful punch, and the jasmine rice will temper the heat. If you can’t find jumbo prawns with the head on, simply use any jumbo shrimp you can find at the market!
- 10 cups water
- 5 tablespoons Tom Yum paste (more for extra spicy)
- 8 kaffir lime leaves (fresh or dried)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 10 whole shiitake mushrooms or button mushrooms (stems removed)
- 1 small bunch fresh cilantro (stems on)
- 1 pound jumbo prawns, head on
- Steamed jasmine rice
- In a large stock pot, bring the water to a boil. Add in Tom Yum paste (more if you want it to be spicier), kaffir lime leaves, fish sauce, brown sugar, and mushrooms. On a low boil, cook for 20 minutes. Taste the broth and add more Tom Yum paste if needed. Add in the cilantro and prawns. Cook until prawns are pink and fully cooked (about 5 more minutes). Place steamed jasmine rice at bottom of soup bowl and pour soup over the top. Garnish with more fresh cilantro.