Thai Turkey Rice Noodle Soup

This fragrant rice noodle main course soup is ready in minutes and is packed with delicious flavour and lean Ontario turkey. *Gluten Free

Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 tbsp (15 mL) canola oil
 1 small onion, thinly sliced
 2 tbsp (30 mL) seeded, minced poblano chile
 1 garlic clove, minced
 2 tsp (10 mL) minced ginger
 Pinch dried red chili flakes
 8 cups (2 L) low sodium chicken stock
 1 ½ cups (375 mL) water
 ¾ lb (375 g) boneless, skinless Ontario turkey breast, thinly sliced
 ¼ cup (50 mL) packed fresh basil leaves, plus additional for garnish
 ½ lb (250 g) rice noodles
 2 tbsp (30 mL) low sodium fish sauce
 2 tbsp (30 mL) lime juice
 ¼ tsp (1 mL) sambal oelek*
 ¼ cup (50 mL) chopped unsalted peanuts salt, to taste
Steps:
1

Heat oil in a large saucepan over medium heat. Add onion, poblano, garlic, ginger and dried red chili flakes; cook for 4 minutes.

2

Stir in stock and water; bring to a boil over high heat. Reduce heat, add turkey and simmer for 15 minutes. Skim off excess fat. Stir in basil, cover and simmer for 5 minutes more.

3

Stir in rice noodles, fish sauce, lime juice and sambal oelek; cook for 2 minutes. To serve, divide between bowls and garnish with peanuts and remaining basil leaves.

Cook's Notes:
4

Serves 4

*Sambal oelek is a spicy Asian sauce available in most supermarkets.

substitute raw Ontario turkey breast for 2 cups shredded cooked Ontario turkey.

Category

Ingredients

 1 tbsp (15 mL) canola oil
 1 small onion, thinly sliced
 2 tbsp (30 mL) seeded, minced poblano chile
 1 garlic clove, minced
 2 tsp (10 mL) minced ginger
 Pinch dried red chili flakes
 8 cups (2 L) low sodium chicken stock
 1 ½ cups (375 mL) water
 ¾ lb (375 g) boneless, skinless Ontario turkey breast, thinly sliced
 ¼ cup (50 mL) packed fresh basil leaves, plus additional for garnish
 ½ lb (250 g) rice noodles
 2 tbsp (30 mL) low sodium fish sauce
 2 tbsp (30 mL) lime juice
 ¼ tsp (1 mL) sambal oelek*
 ¼ cup (50 mL) chopped unsalted peanuts salt, to taste

Directions

Steps:
1

Heat oil in a large saucepan over medium heat. Add onion, poblano, garlic, ginger and dried red chili flakes; cook for 4 minutes.

2

Stir in stock and water; bring to a boil over high heat. Reduce heat, add turkey and simmer for 15 minutes. Skim off excess fat. Stir in basil, cover and simmer for 5 minutes more.

3

Stir in rice noodles, fish sauce, lime juice and sambal oelek; cook for 2 minutes. To serve, divide between bowls and garnish with peanuts and remaining basil leaves.

Cook's Notes:
4

Serves 4

*Sambal oelek is a spicy Asian sauce available in most supermarkets.

substitute raw Ontario turkey breast for 2 cups shredded cooked Ontario turkey.

Thai Turkey Rice Noodle Soup