Asian noodle & turkey soup
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.
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Low-fat
not suitable for freezing
- 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.
- 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.
Per serving
419 kcalories, protein 48g, carbohydrate 46g, fat 6 g, saturated fat 1g, fibre 1g, sugar 2g, salt 3.55 g
Recipe from Good Food magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5095/
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Ingredients
- 1½l 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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Low-fat
not suitable for freezing
Ingredients
- 1½l 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)
Per serving
419 kcalories, protein 48g, carbohydrate 46g, fat 6 g, saturated fat 1g, fibre 1g, sugar 2g, salt 3.55 g
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12 January 2009
Agata commented on this recipe
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20 May 2010
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20 May 2010
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14 December 2010
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