This Thai-Style Turkey and Jasmine Rice Soup is a tasty way to use up any leftover turkey (or chicken) meat.
Instead of making the usual turkey noodle soup, try this Thai-style version of turkey soup. The broth is flavored with lemon grass, ginger, and garlic for a bright taste, and the vegetables in the soup are simmered for just a short time, until they are "crisp tender."
Once you have your ingredients assembled, you can make this soup in less than 30 minutes. It's also a great make-ahead recipe.
Ingredients in this Soup:
Chicken Broth: You could also use turkey broth if it's available.
Broth Flavorings: Lemon grass, garlic cloves, fresh ginger, and Fish Sauce. You will also add some chopped cilantro at the end.
Jasmine Rice: Jasmine rice is grown in Southeast Asia. It is a long grain rice and it has a subtle fragrance. If you get pre-cooked jasmine rice, add it when you add the chicken.
Coconut Milk.
Turkey: Use pre-cooked shredded turkey. You can substitute chicken. In fact, this is a great way to use a rotisserie chicken.
Vegetables: Snow peas, jalapeños.
Garnish: Sliced fresh lime.
How to Make this Soup:
First, simmer the broth (and some additional water) with the lemon grass, garlic cloves, and sliced fresh ginger for about 10 minutes.
Next, add the rice and simmer, covered, for about 15 minutes. Then add the coconut milk, turkey, snow peas, jalapeño, and fish sauce and simmer for about five minutes.
Finally, add two tablespoons of minced fresh cilantro and serve with lime wedges and extra fish sauce.
Variations:
You can easily substitute chicken for the turkey.
For the rice, you can substitute pre-cooked jasmine rice (the kind that comes in a microwave packet. If you do, add it at the same time that you add the turkey, after 15 minutes of simmering the broth.
Make-Ahead:
This soup is a great "make ahead" dish and can be kept in the refrigerator for up to 3 days.
Ten More Asian-Style Soups You May Also Enjoy:
Soto Ayam, Indonesian Chicken Noodle Soup
Lobster Wonton and Corn Chowder
Vietnamese-style Chicken and Rice Soup
Shrimp and Pork Meatball Wonton Noodle Soup
Asian-style Chicken Dumpling Soup
"J" is for jambalay, Jalapeño, Jam, Jollof, Jajukh, and Jasmine Rice.
To continue the 2025 Alphabet Challenge, we are sharing recipes that begins with "J" or include ingredients that that begin with "J."
- Sneha’s Recipe: Jeerem Meerem Powder/Cladin Masala-Homemade
- Blogghetti: Easy Crock Pot Chicken Jambalaya
- Mayuri’s Jikoni: Armenian Jajukh Salad
- Jolene’s Recipe Journal: Creamy Jalapeno Corn
- Food Lust People Love: Small Batch Strawberry Jam
- A Messy Kitchen: Jollof Rice
- Karen’s Kitchen Stories: Thai-Style Turkey and Jasmine Rice Soup
- A Day in the Life on the Farm: Jamaican Jerk Chicken
- Culinary Cam: Inspired by a One-Word Text: Jjamppong
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Jalapeño Canned Tomato Salsa
- Magical Ingredients: Jalapeno Popper Dip
For the 2024 Challenge, I made Johnnycake Cobblers for the letter "J." Be sure to check the recipe out!
Thai-Style Turkey and Jasmine Rice Soup
Ingredients
- 4 cups chicken broth
- 1 1/2 cups water
- 3 lemon grass stalks, bottom 6 inches and smashed
- 1 2-inch piece of fresh ginger, peeled and cut into 1/2 inch rounds
- 4 garlic cloves, peeled and smashed
- 1/2 cup uncooked jasmine rice
- 2 (13.5 ounces each) cans of coconut milk
- 1 pound of cooked turkey meat, shredded
- 4 ounces snow peas, strings removed and cut into 1 inch pieces
- 2 jalapeños, stem, ribs, and seeds removed, thinly sliced
- 3 tablespoons Fish Sauce, plus more for adding to the finished soup
- 2 tablespoons minced cilantro
- Lime wedges for garnish
Instructions
- In a large saucepan, bring the broth, water, lemon grass, ginger, and garlic to a boil. Reduce to medium low, cover pan, and simmer for 10 minutes. Remove the solids (lemon grass, ginger, and garlic) with a slotted spoon.
- Add the rice to the broth and return the pot to a boil. Reduce the heat to medium low, cover, and simmer for about 15 minutes, until rice is cooked.
- Add the coconut milk, turkey, peas, jalapeños, and fish sauce and cook for about 4 to 5 minutes, until the turkey is heated and the vegetables are crisp tender.
- Add cilantro and stir. Serve with lime wedges and more fish sauce on the side.
Nutrition Facts
Calories
714Fat (grams)
51 gSat. Fat (grams)
43 gCarbs (grams)
36 gFiber (grams)
6 gNet carbs
30 gSugar (grams)
10 gProtein (grams)
35 gCholesterol (grams)
81 mgRecipe adapted from The Make-Ahead Cook from America's Test Kitchen.
Well, I guess I'm going to have to buy McKenna a rotisserie chicken now, so that I can use some of it to make this soup. It sounds absolutely delicious...and I'm really beginning to like rice in my soups lately.
ReplyDeleteI love new leftover ideas and this soup sounds scrumptious.
ReplyDeleteOoo, now that looks fantastic! We love Thai style soup and this is similar to a stir fry I make except adding in the coconut milk.
ReplyDeleteI had lemon grass in my hand at the garden center the other day and put it back, now I need to go back and grab it!
ReplyDeleteLove the aroma of jasmine rice. Have never thought of using it in a soup. It sure is an inviting bowl of comfort.
ReplyDeleteDelicious and flavorful soup and so comforting!
ReplyDeleteThat's a bowl of pure comfort right there! I love the flavors and thick broth!
ReplyDeleteTHAT IS AN INVITING BOWL! LOVE THE CREAMINESS AND THE THAI FLAVORS IN THAT COMFORTING BOWL.
ReplyDelete- Radha