Turkey-Noodle Soup With Ginger and Chillies

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This fragrant turkey noodle soup with ginger and chillies is a vibrant, high-protein dish that breathes new life into cooked poultry. Inspired by the clean, aromatic flavours of Southeast Asian cuisine, the broth is infused with fresh ginger and shallots, providing a warming base that is both light and deeply satisfying. It is an excellent choice for a nutritious midweek meal, especially when you are looking for something restorative that does not compromise on punchy, zesty flavour.

Perfect for a healthy lunch or a simple supper, this versatile recipe allows you to customise the heat and freshness at the table. Adding crunchy bean sprouts, cooling mint, and a squeeze of zingy lime creates a wonderful contrast against the tender turkey and soft rice noodles. It is an ideal way to use up leftover roast turkey while maintaining a focus on lean protein and fresh, whole ingredients.

Ingredients for Turkey-Noodle Soup With Ginger and Chillies

100g medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths
Boiling water
1450ml homemade turkey stock or low-salt chicken broth
120ml thinly sliced shallots (about 3 large)
6 1/8-inch-thick rounds peeled fresh ginger
2 tablespoons fish sauce (nam pla or nuoc nam)
300g diced cooked turkey meat (about 275g )
Fresh bean sprouts
Fresh mint leaves
Thinly sliced serrano chillies
Tranches de citron vert

How to make Turkey-Noodle Soup With Ginger and Chillies

Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.

Combine stock, shallots, ginger, and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard ginger slices. Return stock to boil. Stir in noodles and turkey; simmer until turkey is heated through, about 3 minutes.

Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chillies, and lime wedges to squeeze over.

Break up the carcass so that it its into a 6-quart or larger pot. Add 2.8L water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 teaspoons dried thyme, and 1/4 teaspoons whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.