Charles E. Walton IV
Prep Time
20 Mins
Cook Time
15 Mins
Stand Time
30 Mins
Makes 2 quarts

Make this comforting Asian-style soup with roast turkey, duck, or ham--whatever you have on hand after your holiday feast. The tantalizing flavor comes from the combination of fresh ginger, lemongrass, red chili paste, soy sauce and rice wine vinegar.

How to Make It

Step 1

Place mushrooms in a large bowl. Bring stock to a boil, and pour over mushrooms. Let stand 30 minutes or until softened. Strain mushrooms, reserving stock, and squeeze excess liquid into bowl. Slice mushrooms thinly; discard any tough stems.

Step 2

Heat vegetable oil in large saucepan over medium heat. Add garlic and next 3 ingredients. Stir in mushrooms. Cook about 2 minutes. Add reserved stock, soy sauce, vinegar, and sesame oil; simmer about 3 minutes. Add tofu and turkey, and simmer about 3 minutes or until heated through. Stir in cornstarch mixture to thicken, if desired, and simmer about 2 minutes. Gently stir in egg to form thin ribbons. Remove lemongrass pieces, season with salt and pepper, and serve. Garnish, if desired.

Ratings & Reviews

xspinteach45's Review

October 22, 2013
This is a fabulous soup. Like the other person I do not use meat either I put baby corn,bean sprouts and some bamboo shoots as well as some bok choy . Be creative with your vegetables. This soup is wonderful. It freezes well also.

gatorcook's Review

January 14, 2010
This is a really good soup. Very tasty for something that took very little effort to make. I deviated from the recipe only by not adding meat (didn't have any on hand) and by throwing in some bean sprouts and shredded carrots.