30-Minute Lemongrass Turkey Noodle Soup

Name: 30-Minute Lemongrass Turkey Noodle Soup
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups (1440 ml) low-sodium chicken broth; 1¼ lbs (570 g) boneless, skinless turkey breast, thinly sliced, about ¼ inch thick; 3 stalks (90 g) fresh lemongrass stalks, white and pale green parts only, smashed and cut into 2-inch pieces; 1½ tablespoons (18 g) fresh ginger root, peeled and thinly sliced; 2 whole (14 g) fresh Thai red chilies, halved lengthwise, seeds left in for heat; 4 oz (115 g) dried egg noodles; 1½ tablespoons (23 ml) fish sauce; 3 tablespoons (45 ml) fresh lime juice, freshly squeezed; ½ cup (8 g) fresh cilantro, leaves and tender stems; 2 whole (20 g) scallions (green onions), sliced on a bias (optional); 1 lime (100 g) lime wedges, for serving (optional)

From the MyKitchenBank Kitchen

A fragrant, quick Thai-inspired broth simmered with fresh lemongrass, ginger, and Thai chilies, loaded with tender sliced turkey breast and chewy egg noodles. Ready in under half an hour with vibrant lime juice and cilantro garnish for brightness. Perfect for a weeknight dinner that tastes like takeout but comes together in one pot.

Prep: 12 min
Cook: 18 min
Total: 30 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

6 cups (1440 ml) low-sodium chicken broth
1¼ lbs (570 g) boneless, skinless turkey breast, thinly sliced, about ¼ inch thick
3 stalks (90 g) fresh lemongrass stalks, white and pale green parts only, smashed and cut into 2-inch pieces
1½ tablespoons (18 g) fresh ginger root, peeled and thinly sliced
2 whole (14 g) fresh Thai red chilies, halved lengthwise, seeds left in for heat
4 oz (115 g) dried egg noodles
1½ tablespoons (23 ml) fish sauce
3 tablespoons (45 ml) fresh lime juice, freshly squeezed
½ cup (8 g) fresh cilantro, leaves and tender stems
2 whole (20 g) scallions (green onions), sliced on a bias (optional)
1 lime (100 g) lime wedges, for serving (optional)

Equipment (5)

Large pot or Dutch oven (at least 3 quarts / 3 liters)
Sharp knife and cutting board
Wooden spoon or slotted spoon
Instant-read thermometer (optional but recommended for poultry)
Zester or microplane (optional, for lime zest garnish)

Steps

Before you start

Have all ingredients prepped and within arm's reach—the soup cooks fast
Slice turkey breast evenly so it cooks at the same rate
If lemongrass stalks are tough and dried, smash them gently to release flavor

1
Build the aromatic base
- In a large pot or Dutch oven (3-quart / 3-liter capacity), bring the 6 cups (1440 ml) chicken broth to a boil over medium-high heat.
- Add the smashed lemongrass pieces, sliced ginger, and halved Thai chilies.
- Let the broth bubble gently for 3 minutes so the aromatics infuse.
- The kitchen will smell wonderfully fragrant.
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Ready when: Broth is at a gentle boil and smells of lemongrass and ginger
Tip: Don't skip smashing the lemongrass—it releases the oils that flavor the whole soup
2
Add noodles and turkey
- Stir in the 4 oz (115 g) dried egg noodles and the 1.25 lbs (570 g) sliced turkey breast.
- Stir well to separate the noodles and distribute the turkey evenly.
- Return the broth to a boil, then reduce the heat to medium and maintain a gentle simmer.
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Ready when: Noodles are separated and turkey pieces begin to turn opaque at the edges
Tip: Slice the turkey thinly so it cooks through quickly without overcooking and turning tough
3
Simmer until turkey and noodles are tender
- Let the soup simmer gently, uncovered, for 8–10 minutes.
- Stir occasionally to prevent noodles from sticking to the bottom.
- The turkey should turn completely opaque throughout and feel firm when poked.
- An instant-read thermometer inserted into the thickest piece should read 165°F (74°C).
- The noodles should be tender but not mushy.
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Ready when: Turkey reaches 165°F (74°C) internal temperature and is no longer pink; noodles are al dente and break easily when bent
Tip: Use an instant-read thermometer for accuracy—when sliced this thin, turkey can look done before it reaches a safe internal temperature
4
Season and finish
- Remove the pot from heat.
- Stir in the 1.5 tablespoons (23 ml) fish sauce and 3 tablespoons (45 ml) fresh lime juice.
- Taste and adjust: add a bit more fish sauce if you want deeper umami, or more lime if you want brighter acidity.
- If the soup tastes too sharp, add a splash more broth.
- Discard the lemongrass stalks and chili pieces (or leave them in if you like the look and don't mind biting into them).
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Ready when: Flavors are balanced—aromatic, brothy, with a bright lime finish
Tip: Fish sauce smells pungent in the bottle but mellows and deepens the soup's savory quality—trust the recipe
5
Serve with fresh garnish
- Ladle the soup into bowls.
- Top each serving with a generous handful of fresh cilantro leaves and tender stems.
- Add a few slices of scallion if using.
- Serve with lime wedges on the side so diners can squeeze more juice to taste.
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Ready when: Soup is hot and fragrant, garnish is bright and fresh-looking
Tip: Don't skip the cilantro and lime wedges—they brighten the rich broth and make the dish feel complete

Good to know

Tips

Slice the turkey breast evenly (about ¼ inch thick) so every piece cooks at the same rate; thicker pieces will be tough while thinner ones are done
Smash the lemongrass stalks with the side of your knife before cutting them—this breaks the fibers and releases far more fragrance and flavor into the broth
Fish sauce is pungent straight from the bottle, but in the soup it melts into a subtle umami backbone. If you've never used it, start with the full amount and taste; you can always add more, but you can't take it out
Lime wedges at the table let each diner control the brightness of their bowl—some like it zesty, others prefer a mellower broth

Make ahead

Prep the lemongrass, ginger, and chilies 1 day ahead and store in an airtight container in the fridge. Do not cook the soup in advance—it is best served fresh, as the noodles will absorb broth and become soft if left to sit.

Storage & reheating

This soup keeps refrigerated in an airtight container for up to 2 days. The noodles will continue to soften. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened. Do not freeze, as the texture of the noodles will suffer.

Substitutions

boneless, skinless turkey breast → boneless, skinless chicken breast or thigh meat. Use the same weight and slice as directed. Chicken thigh will be slightly more forgiving if slightly overcooked. Both must reach 165°F (74°C) internal temperature.
dried egg noodles → ramen noodles (without seasoning packet) or thin rice noodles. Use the same weight. Ramen will cook in 3–4 minutes; rice noodles in 2–3. Reduce the simmering time accordingly.
fish sauce → soy sauce or tamari. Use 1 tablespoon (15 ml) in place of fish sauce for a less pungent, more salty flavor. You'll lose some depth.
fresh Thai red chilies → 1 jalapeño or serrano chili, halved. These are milder. Start with one and add the seeds for more heat, or add a pinch of red pepper flakes if you prefer more spice.