Turkey pho soup
A fragrant, soothing winter soup that starts with homemade turkey stock. This is the perfect soup to make with a turkey carcass leftover from Thanksgiving. You may like it so much you will want to roast a turkey more often!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 -4 servings 1x
Ingredients
Scale
- 4 ounces flat rice noodles
- 6 cups of homemade Asian turkey stock
- 1 3-inch piece of ginger, cut into slices and mashed with the back of a knife
- 3 green onions, sliced
- 1 – 3 t brown sugar
- 2 – 4 T Asian fish sauce
- 2 baby bok choy, sliced
- 3 shiitake mushrooms, sliced
- 1 handful snow peas, trimmed
- 1 1/2 cups shredded cooked turkey
For garnish and condiments
- 1 – 2 limes cut in wedges
- 1 handful of mung bean sprouts
- 1 handful cilantro leaves
- 1 handful of Thai basil
- 1 handful mint
- 1 green onion, sliced
- Sriracha sauce (optional)
- Hoisin sauce (optional)
Instructions
- Bring a medium pot full of water to a boil. Add the rice noodles and cook until tender, or use package instructions. Time will vary by width of noodle you use. Drain, rinse and set aside while you make the rest of the soup.
- In a large pot put the turkey stock, the ginger, green onions, some of the brown sugar and fish sauce and bring to a boil. Reduce heat and simmer for about 15 minutes. Taste and adjust fish sauce and sugar as needed.
- Add bok choy, mushrooms, snow peas and shredded turkey and cook briefly, a minute or two, until the vegetables are crisp tender.
- Put the noodles in the bottom of serving bowls. Ladle the soup into the bowls and serve with garnishes. Serve immediately while soup is very hot.
Find it online: https://somethingnewfordinner.com/recipe/turkey-pho-soup/