Asian noodle & turkey soup

Asian noodle & turkey soup

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 10 mins

Easy

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: per serving

  • kcal419
  • fat6g
  • saturates1g
  • carbs46g
  • sugars2g
  • fibre1g
  • protein48g
  • salt3.55g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1½ l turkey or chicken stock
  • thumb-size piece root ginger, peeled and sliced
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 cinnamon stick
  • 3 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 200g dried rice noodles, any type
  • 2-3tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 limes, one juiced, one for wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 400g roast turkey, shredded
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 100g bag beansprouts
  • bunch coriander
  • bunch mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 red chillies, sliced (leave the seeds in if you like it hot)

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

ceebee56's picture
5

Wow. Really tasty. Completely different to what we would normally do for soup. Yummy!

ceebee56's picture
5

Absolutely lovely. It was really tasty, filling and completely different to what we would normally do for soup. Yummy!

Foodie024's picture

Quick, easy and really delicious. Tastes really wholesome and fresh. This is a favourite in our household.

sumooky's picture
5

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

forestnuter's picture
5

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

forestnuter's picture
5

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…