Lemongrass-Turkey Soup

Southern Living
Lemongrass-Turkey SoupRecipe
Photo: Alison Miksch; Styling: Caroline M. Cunningham


The fragrant flavors in this refreshing tonic of a soup are the antidote to a rich Thanksgiving feast. For a heartier spin, serve it over rice or noodles. Can't find fresh lemongrass in the produce section of your supermarket? Try our version that uses Thai ginger-infused chicken broth instead.

Makes 2 qt.


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1 (6-inch) lemongrass stalk
6 cups reduced-sodium chicken broth
6 garlic cloves
1 tablespoon grated fresh ginger
2 cups shredded cooked turkey or chicken
1 1/2 cups sliced snow peas
1/2 (8-oz.) package fresh button mushrooms, sliced
1 jalapeño pepper, thinly sliced (optional)
Toppings: hot sauce, sliced green onions, cilantro


Hands-on: 20 Minutes
Total: 1 Hours

1. Trim and discard root end and tough outer leaves of lemongrass stalk; smash with flat side of knife.

2. Bring broth, garlic, ginger, and lemongrass to a boil in a covered Dutch oven over high heat. Reduce heat to medium; simmer 20 minutes. Remove from heat; let stand to infuse 15 minutes. Discard lemongrass and garlic.

3. Bring broth mixture to a boil over medium-high heat; stir in turkey, next 2 ingredients, and, if desired, jalapeño. Boil 3 minutes. Serve with toppings.

Speedy Lemongrass-Turkey Soup: Omit lemongrass, garlic, and ginger; substitute 1 (32-oz.) container Thai ginger-infused broth for reduced-sodium chicken broth. Omit Steps 1 and 2; prepare recipe as directed in Step 3.

Created date

September 2014