Thai Turkey Noodle Soup

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


  1. Soak mushrooms in boiling water for 10 minutes to re-hydrate.
  2. Drain and squeeze to remove excess water. Roughly chop (if mushrooms are large).
  3. In a pot, sauté mushrooms, shallots, chilies, and ginger in oil over medium heat.
  4. Remove outer hard layer from lemongrass then cut stalk in half.
  5. Bruise the thick end with the back of a knife to release flavor.
  6. Add remaining ingredients, except noodles, to the pot and bring to boil.
  7. Reduce heat to simmer, add noodles and cook until tender.
  8. Remove kaffir lime leaves and lemongrass and add chopped greens to serve.


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