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Vietnamese turkey noodle soup
- Preparation time:
- Cooking time:
- Total time:
This colorful dish is packed with bright flavors and lots of filling lean turkey, veggies and noodles.
1lb turkey breast cutlets, all visible fat removed, cut crosswise into ½in strips, or 3 cups shredded cooked turkey, skin and visible fat removed
8 cups chicken stock or broth
2 large carrots, peeled and cut into ½in-thick sticks (about 1½ cups)
2in piece ginger, peeled and grated
2 garlic cloves, minced
3½ cups shredded green or Napa cabbage
8oz dry pad Thai noodles or broken fettuccine
½ cup fresh bean sprouts, rinsed
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
- Put the turkey in a Dutch oven. Add the stock, carrots, ginger and garlic and bring to a boil over high heat. Stir in the cabbage and return to a boil.
- Stir in the noodles, bean sprouts, 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.
- Remove from the heat and stir in the fish sauce (to taste), lime juice and herbs. Season with salt, if needed. Divide among four large bowls and serve hot, with lime wedges.