Asian Turkey Noodle Soup

Soup & Salad | January 10, 2017 | By

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!

Asian Turkey Noodle Soup
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
Sambal oelek can be found at select grocery stores and at Asian markets.

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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Bean Thread Noodles with Chicken

Bean Thread Noodles with Chicken

Main, Poultry | September 27, 2016 | By

I do love Italian food, but listen up peeps!  Who needs pasta when these no-cook bean thread noodles soak up the flavors in this awesome, easy Asian dish!?  The Thai “magic paste” is the secret ingredient here that really highlights this recipe.  Add your favorite protein (this one’s with ground chicken), the crunch of chopped peanuts, and top with bean sprouts for a meal you won’t soon forget!  

Bean Sprouts (or “mung beans” as they’re known in Asia) are a great topper for this dish!

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Bean Thread Noodles with Chicken
 
Author:
Serves: 4
Ingredients
  • 8 oz. vermicelli bean thread noodles
  • 2 tablespoons canola oil
  • 1 tablespoon Thai magic paste (see recipe below)
  • ¾ pound minced ground chicken
  • 1 Thai red chili pepper, seeded and chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon light brown sugar
  • 2 tablespoons rice vinegar
  • 8 ounces bean sprouts
  • 3 green onions, sliced
  • 2 tablespoons unsalted peanuts, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. In a large bowl, pour boiling water over the noodles and let sit for 10 minutes. Strain and set aside.
  2. In a small bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, brown sugar, and rice vinegar. Set aside.
  3. Heat oil in a large wok over medium-high heat. Add the magic paste and the ground chicken. Brown the chicken and break up into small pieces, around 5-7 minutes. Add in the red chili pepper, bean sprouts and green onions. Stir fry about 2 minutes.
  4. Add the noodles to the wok, along with the sauce mixture and combine all ingredients well until heated through. Garnish with cilantro and peanuts.
  5. Thai Magic Paste:
  6. ½ cup fresh cilantro, leaves and stems
  7. ½ tsp. ground white pepper
  8. cloves garlic
  9. Tbsp. fish sauce
  10. Place all ingredients in a food processor or blender. Ground into a fragrant green paste. Store in the refrigerator for up to a week or freeze.
Notes
Adapted from: “The Food and Cooking of Thailand” by Judy Bastrya and Becky Johnson