This 15-Minute Asian Turkey Noodle Soup brings an Asian twist to your leftover turkey noodle soup! Quick, easy and delicious, this one can be made with cooked chicken from a grocery store rotisserie chicken, too!
Canadian Thanksgiving was this past weekend and, at least here in central Ontario, the weather was picture perfect! And of course, there was the food. All the great food :) So now that I’m on the other side of that, I am thinking leftover turkey noodle soup, but I am craving something a little lighter and broth-y and with an Asian twist.
This 15-Minute Asian Turkey Noodle Soup is my answer to both of those situations. It’s quick, delicious, uses up my leftover turkey and it’s a lovely, light lunch or dinner soup. There’s also something about the combination of the comforting broth, with the healthy greens, the fat chewy noodles and the spicy Sriracha heat that makes this a “will cure what ails you” soup. And of course, ready in 15 minutes!
This soup is full of turkey, bok choy and mushrooms, together with some fat udon noodles. The broth is flavoured with a bit of fish sauce and sesame oil. And on top, a drizzle of Sriracha. The secret to this speedy soup is starting with cooked turkey (or chicken!) and using noodles that require no pre-cooking. It all just comes together easily in one pot. And if you froze your left-over turkey, you will be thrilled to know that you can put it right in the soup frozen, too.
No turkey? Don’t worry. Make this one with rotisserie chicken instead. Just as nice and just as fast!
Cook’s Notes for 15-Minute Asian Turkey Noodle Soup
When it came to udon noodles, I used to be only able to get the vacuum-packed, shelf stable version. I’ve recently found a great source for frozen udon noodles, so it’s my udon of choice these days. You may find it labeled “U-Dong”. You can find these pretty easily at any large Asian grocery store. You can add the frozen udon noodles directly to the soup. No need to thaw or pre-cook.
If you can’t find fresh or frozen udon, look for those vacuum-packed, shelf stable ones in the Asian section of your grocery store. You would use 2 of the standard 4oz. packages and again, just add directly to the soup.
I have used bok choy here, but spinach or another green like chard or kale would be just fine too, if that’s what you have on hand.
I like to add the spicy heat at the end, as a garnish, so everyone can decide how hot (or not) their soup is. Sriracha is what I usually use, though Asian Chili Garlic Sauce or Sambal Oelek would be nice, as well.
15-Minute Asian Turkey Noodle Soup
- 1 1/2 Tbsp olive oil
- 8 oz sliced cremini or button mushrooms (227g) standard grocery tray
- Pinch salt
- 4 cups chicken broth
- 1 cup water
- 1 1/2 cups cooked turkey or chicken fresh or frozen, in bite-sized pieces
- 2 cups bok choy chopped
- 1/2 cup green onion diced, plus more for garnish
- 1 Tbsp fresh lime juice
- 2 tsp fish sauce
- 2 tsp sesame oil
- 8 oz udon noodles fresh or frozen (250g) see notes*
- Salt and pepper to taste
- Additional diced green onion
- Drizzle of Sriracha or other Asian-style hot sauce
- Lime wedges for drizzling
- In a large soup pot, heat olive oil over medium-high heat. Add mushrooms and sprinkle with a pinch of salt. Cook, stirring, until golden, about 5 minutes. Add broth, water, cooked turkey (or chicken), bok choy, green onion, soy sauce, fish sauce and sesame oil. Stir to combine. Add fresh or frozen udon noodles.
- Reduce heat to medium and cook soup, until noodles are softened and soup has heated through and flavours have blended, about 10 minutes. Taste and add salt and pepper, to taste. Spoon soup in to bowls. Garnish with additional green onion and a drizzle of Sriracha.