Turkey-Noodle Soup With Ginger and Chiles

A fragrant Asian-inspired soup featuring tender turkey, rice noodles, and aromatic ginger in a flavorful broth. Garnished with fresh herbs and chiles, this soup offers a perfect balance of comfort and heat.

4 servings

3 hr 20 min

Published October 4, 2025

Ingredients

•3½ ounces rice noodles
•4 cups boiling water
•6 cups homemade turkey stock
•½ cup shallots
•6 rounds fresh ginger
•2 tablespoons fish sauce
•2 cups cooked turkey meat
•1 cup bean sprouts
•½ cup mint leaves
•2 whole serrano chiles
•4 wedges lime

Cooking Instructions

1.
Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.
5 min
2.
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.
13 min
3.
Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chiles, and lime wedges to squeeze over.
2 min
4.
Break up the carcass so that it its into a 6-quart or larger pot. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 teaspoon dried thyme, and 1/4 teaspoon whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.
180 min

Cooking Instructions

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

5 min

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.

13 min

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

2 min

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

180 min