Asian noodle & turkey soup

Asian noodle & turkey soup

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(4 ratings)

Prep: 10 mins Cook: 10 mins


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



    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

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

  • 2 limes, one juiced, one for wedges



    The same shape, but smaller than…

  • 400g roast turkey, shredded



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

  • 100g bag beansprouts
  • bunch coriander
  • bunch mint



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

  • 4 spring onions, thinly sliced

    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)


  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.

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Comments (7)

ceebee56's picture

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

ceebee56's picture

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

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

forestnuter's picture

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

forestnuter's picture

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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