Turkey is another great source of lean protein that is very similar in texture to chicken, and It doesn’t have to be relegated strictly to your Holiday tables! Lately at our local market, I have been seeing more options in terms of turkey; both dark and white meat options usually including turkey legs, turkey tenderloins, turkey breast roasts, and turkey cutlets. You can easily swap in turkey for chicken in any recipe you have in mind.
With a lot of homemade chicken stock on hand, I decided to make an Asian-influenced turkey noodle soup; loaded with veggies including carrots, broccoli, radishes and minced hot chile peppers, the soup also has fresh turmeric root, fresh ginger root, garlic and some fresh lime juice. A touch of soy sauce and sesame oil go a long way, too. Any sort of long noodles would work here: I used angel hair, but spaghetti would work, and so would soba noodles or even rice noodles. And feel free to swap in some cubed tofu for the turkey for a vegetarian-version of the same soup.
(To view this recipe, click on the blue title of the blog post above*)
Spicy Asian Turkey Noodle Soup
Ingredients:
- 1 lb. turkey tenderloins, cut into cubes, sauteed in a touch of oil until cooked through to 165 degrees
- 1 1/2 Tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 leek, white and light green portions thinly sliced, rinsed thoroughly
- 1-inch piece of fresh ginger, peeled, minced
- 1-inch piece of fresh turmeric root, peeled, minced
- 1 red chile pepper, minced
- 1/4 cup dry white wine
- 2 carrots, thinly sliced
- 2 cups broccoli florets
- 1/2 cup sliced radishes
- 6-8 cups chicken stock (preferably homemade)
- 8 oz. angel hair pasta
- salt and pepper to taste
- soy sauce
- sesame oil
- juice of 3 limes
- fresh mint, for serving
Directions:
- In a large Dutch oven or soup pot, heat the olive oil over medium-low heat along with the garlic, leek, turmeric, ginger and minced chile pepper. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 3 minutes.
- Add in the carrots, broccoli and radishes. Cook another 3 minutes over medium-low heat. Add in the white wine and cook an additional 2 minutes, or until the liquid is reduced by half.
- At this point it is time to add in the stock, the cubed, cooked turkey, and the noodles; bring to a simmer and cook until the noodles are al dente; around 10-12 minutes longer. Add in 1 tablespoon of soy sauce and 1 1/2 teaspoons of sesame oil, along with the lime juice.
- Taste the soup and adjust seasonings to your taste. Serve the soup warm, with some fresh mint leaves, if desired.
Tagged: angel hair pasta, Asian-inspired, broccoli, carrots, chicken stock, fresh ginger, fresh turmeric, garlic, ginger, green onions, homemade chicken stock, leeks, lime juice, noodle soup, red chile pepper, soup, spicy, spicy Asian turkey noodle soup, turkey, turkey noodle soup, turkey tenderloins, turmeric
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