Thai Turkey Noodle Soup
We love eating turkey all year round. I don’t go all out and cook a whole turkey other than on Thanksgiving. The rest of the year I cook a turkey breast. Turkey breasts average six pounds, and that’s solid meat. There are lots of ways to cook a turkey breast, it can be oven roast, grill, deep fried, cook in a crock pot or on a rotisserie. I tend to use the same seasonings I use on the whole turkey I cook for Thanksgiving, Bell’s seasoning. I oven roast the breast at 350 degrees for 20 minutes a pound.
So now the fun part, choosing the Thai Turkey Noodle Soup!
In June, July, and August I want a soup that is light and flavorful which is why I chose this Thai Turkey Soup.
- 1/2 oz dried shiitake mushrooms
- 1 tsp vegetable oil
- Or add 1/2 cup thinly sliced shallots
- 2 Thai chilies, seeded and finely minced
- 1 one-inch piece fresh ginger, finely chopped
- Add 1 lemongrass stalk
- 3 kaffir* lime leaves
- 2 tbsp fish sauce
- 1 tsp granulated sugar
- 3/4 cup chopped cooked turkey
- 5 cups chicken stock
- 2 vermicelli noodle bundles
- 1-1/2 cups chopped baby bok choy or other Chinese greens
- Soak mushrooms in boiling water for 10 minutes to re-hydrate.
- Drain and squeeze to remove excess water. Roughly chop (if mushrooms are large).
- In a pot, sauté mushrooms, shallots, chilies, and ginger in oil over medium heat.
- Remove outer hard layer from lemongrass then cut stalk in half.
- Bruise the thick end with the back of a knife to release flavor.
- Add remaining ingredients, except noodles, to the pot and bring to boil.
- Reduce heat to simmer, add noodles and cook until tender.
- Remove kaffir lime leaves and lemongrass and add chopped greens to serve.