Lemongrass-Turkey Soup – a delicious recipe with stalk, chicken broth, garlic, ginger, chicken, snow peas. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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, jalapeno. 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
1109
kcal
Calories
19
g
Fat
67
g
Carbs
163
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (6-inch) lemongrass stalk, 6 cups reduced-sodium chicken broth, 6 garlic cloves, 1 tablespoon grated fresh ginger, and more.
Yes, Lemongrass-Turkey Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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