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Lemongrass-Turkey Soup

Photo: Alison Miksch; Styling: Caroline M. Cunningham


Hands-on time 20 mins
Total time 1 hr

Makes 2 qt.

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.


  • 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

How to Make It

  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.

  4. 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