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Leftover Thai Turkey Soup Recipe by Luci Lock

mercola's picture
Natural health physician and founder Dr. Joseph Mercola shares a video of Luci Lock who shows you how to make a delicious, savory Thai soup using turkey leftovers and fresh raw veggies.
  Turkey stock 1 Pint
  Cinnamon stick 1
  Cloves 3
  Coconut milk 1⁄2 Pint
  Lime 1⁄2 , juiced
  Fish sauce 2 Tablespoon
  Cilantro 2 Tablespoon, cut
  Green onions 2 Tablespoon, chop
  Turkey breast 1⁄4 Cup (4 tbs), cooked and shredded
  Mint 2 Tablespoon, chop
  Jalapeno pepper 1 , slice
  Bean sprouts 2 Tablespoon
  Lime wedges 2

1. In a large pot, add the turkey stock, cinnamon, cloves, coconut milk and lime and simmer on medium heat for 30 minutes.
2. After 30 minutes, add the fish sauce and stir.
3. In a bowl, add as much quantities of the green onions, cilantro, turkey breast, mint, jalapeno, bean sprouts and lime wedges as you want.
4. Ladle the fresh stock into the bowl. Drain out the cloves.

5. Serve as an appetizer.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Average: 3.5 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 191 Calories from Fat 131

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol 9.7 mg3.2%

Sodium 858.9 mg35.8%

Total Carbohydrates 8 g2.6%

Dietary Fiber 3.2 g12.7%

Sugars 3.1 g

Protein 8 g15.1%

Vitamin A 23.2% Vitamin C 23.8%

Calcium 5.2% Iron 11.5%

*Based on a 2000 Calorie diet

Leftover Thai Turkey Soup Recipe By Luci Lock Recipe Video