This is a delicious, hearty gluten free soup to make anytime of the year, but I do love to make it after Thanksgiving, Christmas & Easter to use up my left over turkey.
Spicy Thai Turkey Noodle Soup
Ingredients
- 6 oz packaged rice noodles, or vermicelli
- 2 tsp sesame oil
- 4 medium uncooked scallion(s), green and white parts, divided and chopped
- 1 medium jalapeño pepper(s), seeded and minced
- 1-2 Tbsp ginger root, minced
- 1 pound cooked ground turkey
- 7 cup(s) fat-free beef broth or vegetable stock
- 2 Tbsp Tamari (wheat free soy sauce)
- 1/2 cup(s) frozen green peas, baby size
- 2 Tbsp cilantro, chopped
- 1 Tbsp hot pepper sauce, or sriracha sauce
- 2 cloves minced garlic
- Handful of cremini mushrooms
- 1 tsp sea salt
Instructions
- Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.
- Heat oil in a medium saucepan over medium-high heat.
- Add white portion of onions, jalapeño, garlic and ginger and sauté 1 minute.
- Add cooked ground beef and sauté 1-2 minutes, stirring constantly.
- Add broth and soy sauce and bring mixture to a boil.
- Reduce heat to medium-low, partially cover and simmer 10 minutes.
- Add noodles, peas and mushrooms and simmer until noodles are just tender, 3 minutes.
- Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot.
These recipes are the property of Christina Lake Fitness
Hi there Corinne!
This recipe made me hungry! Thanks for posting!