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Turkey Soup with Rice Noodles

leftover Turkey soup with rice noodles and bok choy in a bowl with chopsticks
  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 1 tablespoon toasted sesame oil
  • 1 small shallot, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 quarts turkey or chicken stock
  • 3 cups shredded turkey or chicken
  • 2 heads baby bok choy, quartered
  • 6 ounces button mixed mushrooms, such as cremini, oyster, and/or
  • 1 tablespoon fish sauce
  • 2 teaspoons fresh lime juice (from 1 lime), plus more to taste
  • 1 teaspoon sea salt, plus more to taste
  • 10 ounces rice noodles

For serving

  • minced cilantro
  • 2 green onions, chopped
  • Red pepper flakes
  • Sesame seeds

Method

  1. Heat the sesame oil in a large pot over medium-high heat. Once the oil is glistening, add the shallots and cook, stirring, until beginning to soften, about 3 minutes. Add the garlic and grated ginger and cook until fragrant, about 1 more minute.

  2. Add the stock, increase the heat to high, and bring to a boil. Reduce the heat to medium and add the turkey, bok choy, and mushrooms. Stir in the fish sauce, lime juice, and salt.

  3. Add the rice noodles. Cook, stirring, until the noodles are softened, about 2-3 minutes. Taste and add more lime with more lime juice and salt if needed.

  4. Divide the soup between bowls and garnish with cilantro, green onion, red pepper flakes, and sesame seeds.