ASIAN TURKEY NOODLE SOUP
Make and share this Asian Turkey Noodle Soup recipe from Food.com.
Provided by chia2160
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- place noodles in a bowl, add enough boiling water to cover.
- let them stand 5 minutes, drain, set aside.
- combine stock, soy or fish sauce, ginger, garlic in a large pot.
- bring to boil, lower heat and simmer 15 minutes.
- remove ginger, discard.
- add turkey and noodles.
- add scallions, stir to heat through.
- ladle into bowls, serve with sprouts, chiles, mint, and lime wedges.
SPICY ASIAN TURKEY-NOODLE SOUP
You will enjoy this Asian-inspired soup with rice noodles, crunchy vegetables, fresh gingerroot and a little heat from the Sriracha. Only 250 calories a serving is an added bonus!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes or until turkey is no longer pink.
- Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes. Stir in snow peas, carrot and bell pepper; cook uncovered 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked noodles and cilantro; cook just until heated through.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 55 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 3 g, TransFat 0 g
ASIAN TURKEY-NOODLE SOUP
This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Break up turkey bones; place in a large pot with onion, ginger, garlic, and red-pepper flakes. Add enough water to cover (10 to 12 cups); bring to a boil. Reduce heat to medium-low; simmer, partially covered, 30 minutes.
- Discard large solids; strain broth through a fine-mesh sieve into a large saucepan (you should have 8 to 10 cups). Return to a boil. Add sliced cabbage to broth along with rice noodles, vinegar, and soy sauce.
- Simmer until noodles are just tender, 2 to 3 minutes. Season with coarse salt. Serve garnished with cilantro sprigs and lime wedges, if desired.
Nutrition Facts : Calories 157 g, Protein 3 g
OLD-FASHIONED TURKEY NOODLE SOUP
Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 4h45m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 19
Steps:
- Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
TURKEY NOODLE SOUP
Healthy, cheap and quick - this soup is a great way to use up leftover turkey or chicken
Provided by Good Food team
Categories Dinner, Soup
Time 20m
Number Of Ingredients 6
Steps:
- Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.
Nutrition Facts : Calories 285 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.42 milligram of sodium
ASIAN NOODLE & TURKEY SOUP
This soup is a little like pho, a Vietnamese broth traditionally made with beef and served with a plate of zingy fresh herbs, chilli and lime on the side.
Provided by Good Food team
Categories Lunch, Soup
Time 20m
Number Of Ingredients 14
Steps:
- Pour the stock into a large pan, add the ginger and spices, then leave to simmer and infuse for 10 mins. Soak the noodles according to the pack instructions, then drain and rinse.
- Add the fish sauce and lime juice to the stock and taste for seasoning - add more fish sauce if you like. Divide the noodles between four bowls, then top with the shredded meat, beansprouts and a scattering of herbs, spring onion and chillies. Ladle the hot stock over the noodles, then serve with more herbs and lime wedges for squeezing.
Nutrition Facts : Calories 419 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 3.55 milligram of sodium
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ASIAN TURKEY-NOODLE SOUP WITH GINGER AND CHILES
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- Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.
- Combine stock, shallots, ginger, and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard ginger slices. Return stock to boil. Stir in noodles and turkey; simmer until turkey is heated through, about 3 minutes.
- Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chiles, and lime wedges to squeeze over.
- To make turkey stock: Break up the carcass so that it fits into a 6-quart or larger pot. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 teaspoon dried thyme, and 1/4 teaspoon whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.
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