Ingredients
Soup Base
- 1 tablespoon toasted sesame oil
- 1 small shallot, finely diced
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 quarts turkey or chicken stock
- 1 tablespoon fish sauce
- 2 teaspoons fresh lime juice (from 1 lime), plus more to taste
- 1 teaspoon sea salt, plus more to taste
Main Ingredients
- 3 cups shredded turkey or chicken
- 2 heads baby bok choy, quartered
- 6 ounces mixed button mushrooms (such as cremini, oyster, and/or button mushrooms)
- 10 ounces rice noodles
Garnishes
- Minced cilantro
- 2 green onions, chopped
- Red pepper flakes
- Sesame seeds
Instructions
- Sauté Aromatics: Heat the toasted sesame oil in a large pot over medium-high heat until glistening. Add the finely diced shallots and cook, stirring, until they begin to soften, about 3 minutes. Then add the minced garlic and grated ginger, cooking for about 1 more minute until fragrant.
- Simmer Broth: Pour in the turkey or chicken stock, raise the heat to high, and bring it to a boil. Once boiling, reduce the heat to medium. Add the shredded turkey, quartered baby bok choy, and mixed mushrooms to the pot. Stir in the fish sauce, lime juice, and sea salt to enhance the flavor.
- Cook Rice Noodles: Add the rice noodles to the simmering soup. Cook while stirring gently until the noodles soften, approximately 2 to 3 minutes. Taste the soup and adjust the seasoning by adding more lime juice and salt if needed.
- Serve and Garnish: Ladle the soup into bowls. Garnish each serving with minced cilantro, chopped green onions, a sprinkle of red pepper flakes, and sesame seeds for an added burst of flavor and texture.
Notes
- Use turkey or chicken stock for a richer flavor base.
- If you prefer a vegetarian version, substitute the stock with vegetable broth and omit the turkey and fish sauce, using soy sauce instead.
- Rice noodles cook quickly; be careful not to overcook to avoid a mushy texture.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Leftover soup can be stored in the refrigerator for up to 3 days; add fresh garnishes when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
