Tom Yum Soup Broth with Turkey Bones is the perfect broth when you crave Tom Yum soup and want a comforting bowl of delicious soup. Using Thanksgiving turkey leftover bones to make this broth for the classic Thai soup is the perfect way to extend your holiday feasting with more great tastes!
- Turkey bones/carcass. From a 13-pound roasted turkey. Cut into small sizes to fit your pot. You can use roasted chicken bones too.
- 2 large stalks of lemongrass. Cut into 5-6 inch pieces. Bash the lemongrass stalks before placing them in the pot to make broth
- 4 pieces galangal. Slice into 1/8 inch pieces the size of quarters.
- 3 large kaffir lime leaves
- 4 bay leaves. Optional
- 3 large cloves of garlic. Lightly crush the garlic cloves to help release flavors.
- 1 large shallot. Cut into large pieces.
- 1/2 cup Tom Yum Paste. Reduce the amount for a less spicy broth. Store-bought or homemade is fine
- 1-2 tablespoons lime juice. Adjust as needed.
- 1-2 tablespoons fish sauce. Adjust as needed.
- 18 cups of water (4.5 liters)
- Prepare the turkey carcass by using all the bones from your Thanksgiving turkey. Cut them into smaller pieces to fit your pot.
- Add the aromatics and Tom Yum paste into a large stock pot. Add water and whisk until the paste dissolve.
- Add the bones and fill the pot with the rest of the water.
- Heat the pot on high heat until it comes to a boil, turn the heat down to medium-low heat, and simmer for 2 hours.
- Remove from heat. Use a slotted spoon to remove large pieces of bones carefully.
- Pour the broth into a strainer over a large pot or bowl. Drain the entire pot out. Best to do this over the sink.
- Discard the bones and herbs and let the broth cool before storing them in smaller glass containers for easy storing and serving. See below for how to assemble a Tom Yum soup using this broth.
- Smash the lemongrass, galangal, and garlic lightly before putting them into the stock pot.
- There's not a good substitute for galangal. They are sold in most Asian markets.
- You can use chicken or vegetable stock for added flavors. Or use half water, half stock too. Play around with the ratio.
- If you have a large turkey, use half the bones for this broth and the other half to make this delicious Slow cooker pho bone broth.
- Leave 1 ½ inch space at the top of the jar for expansion in the fridge. Let broth cool to almost room temperature before storing it in the freezer.
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- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Turkey recipes
- Method: Stove top
- Cuisine: Thai
Keywords: Tom Yum Turkey bone broth, Tom Yum broth, turkey bone broth, turkey bone tom yum broth, tom yum soup