Hot and sour turkey soup

Ingredients

• 1red chilli, shredded (use a hot chilli)
• 2shallots, peeled and quartered
• 500 mlchicken stock
• 2 tbsprice or cider vinegar
• 1 tbspsoy sauce
• 1/2 bunchspring onions, sliced
• 2 or 3 large slicesturkey, chopped or shredded
• 1/2 packcoriander, roughly chopped
• 100 grice vermicelli, cooked (optional)

Instructions

1. 1

   Simmer the base

   Put the chilli and shallots in a pan with the stock. Bring to a simmer and cook for 3 minutes. Stir in the vinegar and soy sauce, then taste and add more vinegar if you prefer a sharper broth.

2. 2

   Add the turkey

   Add the spring onions and cook for 1 minute. Add the turkey and cook for another minute.

3. 3

   Finish and serve

   Stir in the coriander. If using the vermicelli, divide it between bowls and spoon the soup over it to serve.

What is hot and sour turkey soup?

Hot and sour soup is a broad family of brothy dishes found in several Asian cuisines, with heat and acidity providing its defining contrast. This version is a simple leftover-friendly take, using chilli, vinegar and soy to give chicken stock plenty of character.

Turkey makes it a practical way to use cooked meat, while spring onions and coriander bring freshness at the end. The short simmer keeps the preparation quick and lets the broth remain clear and light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 47g protein, 4g carbs, 6g fat.

Turkey supplies most of the protein, while the stock, vinegar and seasonings contribute little energy; the optional vermicelli provides most of the carbohydrates when included. To round out the meal, serve with vegetables or add a generous portion of greens alongside.

Build the flavour base

Chilli and shallots: simmering them briefly in the stock starts infusing the broth without requiring a long cooking time. Use a genuinely hot chilli if you want the soup to live up to its name.

Vinegar and soy: vinegar supplies the sour note, while soy sauce adds savoury depth. Taste after adding both, then adjust the vinegar gradually rather than making the broth too sharp at once.

Use cooked turkey

Turkey choice: the recipe is designed for cooked leftover slices, chopped or pulled into shreds. Keeping the pieces fairly small makes them easy to eat with a spoon.

Gentle heating: add the turkey near the end and cook it for just 1 minute, as directed. This warms it through while helping avoid dry, overcooked meat.

Keep the greens fresh

Spring onions: their brief minute in the broth softens them slightly but leaves some bite. Slice them evenly so they warm at the same pace.

Coriander: stir it in after the turkey has cooked, just before serving. This preserves its fresh, aromatic flavour better than simmering it for the full cooking time.

Choose whether to add noodles

Rice vermicelli: the noodles are optional and should already be cooked before serving. Divide them between bowls first, then ladle the hot soup over the top.

Without noodles: serve the broth and turkey as they are for a lighter, less filling bowl. Either way, taste the finished soup before serving and adjust the sourness to suit.

Serve it while hot

This soup is best served straight after cooking, while the broth is hot and the coriander is fresh. A small bowl of extra vinegar at the table lets each person sharpen their portion if they wish.

For a more substantial meal, pair it with the vermicelli or serve alongside plain rice. Keep other accompaniments simple so the chilli, sour broth and turkey remain the focus.

Recipe notes & tips

• Taste the broth after adding the soy sauce before adding extra vinegar.
• Shred the turkey into spoon-sized pieces for easier serving.
• Have the coriander chopped before you start, as the final cooking stages are quick.
• Use cooked vermicelli and warm it by pouring the hot soup over it in the bowl.
• Choose a hot red chilli if you want a clearly spicy broth.

Variations

• Use cider vinegar: it gives the soup a slightly different tang while keeping the sour element.
• Add more chilli: slice in extra chilli for a hotter broth.
• Add cooked vermicelli: spoon the soup over cooked noodles for a more filling bowl.
• Use shredded turkey: pull the cooked meat apart for an even distribution through the soup.
• Finish with extra coriander: scatter a little more over the bowls just before serving.

Common mistakes to avoid

• Boiling the broth hard: keep it at a simmer so the stock heats gently and the shallots do not break apart.
• Adding too much vinegar at once: taste first, then increase it gradually to control the sourness.
• Cooking the turkey for too long: add it near the end and heat for the stated 1 minute to help keep it tender.
• Using uncooked vermicelli: cook the noodles beforehand, as the recipe serves them with the finished soup.
• Leaving out the chilli's heat: use a hot variety if you want the intended spicy contrast.

How to store

Refrigerate leftover soup promptly in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring occasionally; store cooked vermicelli separately if possible so it does not soften further.

Frequently asked questions