Spicy Thai Turkey Noodle Soup


CA_SpicyThaiBeefNoodleSoup_600x600This 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

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 servings

Serving Size: 1 cup

Spicy Thai Turkey Noodle Soup


  • 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


  1. Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.
  2. Heat oil in a medium saucepan over medium-high heat.
  3. Add white portion of onions, jalapeño, garlic and ginger and sauté 1 minute.
  4. Add cooked ground beef and sauté 1-2 minutes, stirring constantly.
  5. Add broth and soy sauce and bring mixture to a boil.
  6. Reduce heat to medium-low, partially cover and simmer 10 minutes.
  7. Add noodles, peas and mushrooms and simmer until noodles are just tender, 3 minutes.
  8. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot.


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1 Comment

  1. Hi there Corinne!

    This recipe made me hungry! Thanks for posting!

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