Description
Light, fragrant, and full of comforting flavor, this Thai-Style Turkey and Jasmine Rice Soup is a delicious way to reinvent leftovers. Infused with lemongrass, coconut milk, and fresh herbs, every spoonful is warming, creamy, and bright. #thaisouprecipe #leftoverturkeyideas #coconutmilsoup #asiansoup #jasminericesoup
Ingredients
Scale
For the Soup:
- 4 cups chicken broth
- 1 ½ cups water
- 3 lemongrass stalks (bottom 6 inches, smashed)
- 1 (2-inch) piece fresh ginger, peeled and sliced into ½-inch rounds
- 4 garlic cloves, peeled and smashed
- ½ cup uncooked jasmine rice
- 2 (13.5-ounce) cans coconut milk
- 1 pound 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 to taste)
- 2 tablespoons minced cilantro
- Lime wedges, for garnish
Instructions
- In a large pot, combine the chicken broth, water, smashed lemongrass stalks, ginger slices, and garlic cloves. Bring to a boil over high heat, then reduce the heat and simmer for 15 minutes to allow the aromatics to infuse.
- Remove the lemongrass, ginger, and garlic from the pot using a slotted spoon or strainer.
- Stir in the uncooked jasmine rice and simmer until tender, about 15 minutes.
- Add the coconut milk, shredded turkey, snow peas, jalapeños, and fish sauce. Simmer for 5–7 minutes, or until everything is heated through and the vegetables are just tender.
- Taste and adjust seasoning with additional fish sauce if desired.
- Remove from heat and stir in minced cilantro for a fresh finish.
- Ladle into bowls and serve hot with lime wedges on the side for a bright, tangy finish.
Notes
- Swap turkey for shredded chicken or tofu for a different protein.
- If you don’t have fresh lemongrass, substitute with 1 tablespoon lemongrass paste.
- For a spicier soup, leave the seeds in the jalapeños or add Thai bird chilis.
- Make it a heartier meal by doubling the rice or adding mushrooms or baby spinach.
- Leftovers keep well in the fridge for 2–3 days and taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg