I’m sure around the rest of the world Winter is hitting right where it hurts, but alas over here on the West Coast we are hovering around 11 degrees Celsius with a little over cast but not much else going on. More like early Spring or late Fall. Nevertheless, I’m sure all of you in other parts of the world will appreciate the heating and warming qualities of this delicious Thai Turkey Noodle Soup!
Thai Turkey Noodle Soup
- 3 Tbsp olive oil
- 1 yellow onion, small dice
- 3 carrots, small dice
- 3 stalks celery, small dice
- 2 cloves garlic, minced
- 1 thumb worth of fresh ginger, skin removed, grated
- 1 lb turkey **, chopped into bite-size pieces
- 4 lime leaves, chopped fine
- 1/4 cup cilantro stems, chopped fine (save leaves for later)
- 1 – 2 dashes fish sauce
- 1 dash sesame oil
- 2 limes, juiced & zested
- 6 cups low sodium chicken stock
- S&P, to taste
- 1/2 lb. small pasta (I used orecchiette)
In a large Dutch oven (Le Creuset works perfectly! :)), heat olive oil on medium heat. Toss in onion, carrots, celery, garlic, and ginger. Sweat until tender, approx. 3 – 5 minutes. Add in the lime leaves and cilantro stems, and let permeate for a minute or so.
Toss in the turkey and combine. Then add the fish sauce and sesame oil. Cover with chicken stock, bring to the boil and pop the lid on it. Reduce the heat and let lightly simmer until you’re ready to serve (try for at least 30 minutes).
Right before serving, add in the pasta and lime zest. Cook pasta until al dente, then add in chopped cilantro and lime juice. Taste and season with coarse salt and freshly cracked black pepper, to taste. Serve hot.
** This recipe was made with leftover turkey from Christmas dinner – but make this ANY time of year with leftover roasted chicken or fresh ground turkey. Just be sure to cook the ground turkey through before adding the chicken stock.
The pop of citrus and cilantro at the end bring forth a perfect marriage of flavours in this Thai Turkey Noodle Soup. Bon Appetit!