Photograph of healthy Vietnamese turkey noodle soup recipe


Chili peppers vary enormously in heat, from mild to very hot. It's a good idea to wear gloves when handling them and also to wash knives and chopping boards as soon as you can after preparing them.

Vietnamese turkey noodle soup

25 minutes
4 servings
  • Preparation time:
  • Cooking time:
  • Total time:

This colorful dish is packed with bright flavors and lots of filling lean turkey, veggies and noodles. It’s soon to become a new family favorite!
  • Ingredients
  • Method


1 lb. turkey breast cutlets, all visible fat removed, cut crosswise into ½” strips (or 3 cups shredded cooked turkey, skin and visible fat removed)
8 cups chicken broth
2 large carrots, peeled and cut into ½” thick sticks (about 1½ cups)
2” piece ginger, peeled and finely grated
2 garlic cloves, minced
3½ cups shredded green or Napa cabbage
8 oz. dry pad Thai noodles or broken fettuccine
½ cup fresh bean sprouts, rinsed (optional)
6 scallions, sliced
1 large red chili pepper, seeded and very thinly sliced
½ tsp. Thai fish sauce, or to taste
Juice of 1 lime, plus lime wedges for serving
Small handful fresh cilantro, roughly chopped
Small handful fresh mint, roughly chopped


  1. Put the turkey in a Dutch oven. Add the broth, carrots, ginger and garlic and bring to a boil over a high heat. Stir in the cabbage and return to the boil.
  2. Stir in the noodles, bean sprouts, if using, the scallions and chili pepper. Reduce the heat to medium-low, cover and simmer for 5–10 minutes, stirring occasionally, until the noodles are tender and the turkey is cooked through.
  3. Remove from the heat and stir in the fish sauce to taste, lime juice and fresh herbs. Season with salt and pepper to taste. Divide the soup between four large bowls and serve hot, with lime wedges.


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