Asian noodle & turkey soup

Asian noodle & turkey soup

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

This soup is a little like pho, a Vietnamese broth traditionally made with beef and served with a plate of zingy fresh herbs, chilli and lime on the side.

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
419
protein
48g
carbs
46g
fat
6g
saturates
1g
fibre
1g
sugar
2g
salt
3.55g

Ingredients

  • 1½ l turkey or chicken stock
  • thumb-size piece root ginger, peeled and sliced
  • 2 star anise
  • 1 cinnamon stick
  • 3 cloves
  • 200g dried rice noodles, any type
  • 2-3tbsp fish sauce
  • 2 limes, one juiced, one for wedges
  • 400g roast turkeys, shredded
  • 100g bag beansprouts
  • bunch coriander
  • bunch mint
  • 4 spring onions, thinly sliced
  • 2 red chillies, sliced (leave the seeds in if you like it hot)

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Method

  1. Pour the stock into a large pan, add the ginger and spices, then leave to simmer and infuse for 10 mins. Soak the noodles according to the pack instructions, then drain and rinse.
  2. Add the fish sauce and lime juice to the stock and taste for seasoning – add more fish sauce if you like. Divide the noodles between four bowls, then top with the shredded meat, beansprouts and a scattering of herbs, spring onion and chillies. Ladle the hot stock over the noodles, then serve with more herbs and lime wedges for squeezing.

Recipe from Good Food magazine, January 2008

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Comments

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sumooky's picture
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A quick, easy recipe that tastes great. You can adjust the herbs and chillies to suit your own taste. Highly recommended!

forestnuter's picture
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Stunning. An interesting blend of unusual flavours and great for using up the leftover roast chicken or turkey from a roast

forestnuter's picture
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Stunning. An interesting blend of unusual flavours and great for using up the leftover roast chicken or turkey from a roast

agatanowak's picture

it is not the chilli seeds that make chilli pepper hot, it is the membrane to which they are attached, scrape it off and the chilli will be less hot

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