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Thai Turkey Rice Noodle Soup

Prep Time10 minsCook Time25 minsTotal Time35 mins

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

 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.