- 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.
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.
- Serving Size: 1
- Calories: 234
- Sugar: 2.1 g
- Sodium: 819 mg
- Fat: 3.5 g
- Saturated Fat: 1.2 g
- Carbohydrates: 24.8 g
- Fiber: 0.9 g
- Protein: 21.3 g
- Cholesterol: 53 mg
Keywords: Turkey Noodle Soup, Turkey Soup, Turkey Soup Recipe, Easy Turkey Soup