The BBC Good Food logo
Asian noodle & turkey soup

Asian noodle & turkey soup

By
A star rating of 5 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal419
low infat6g
saturates1g
carbs46g
sugars2g
fibre1g
protein48g
salt3.55g
Advertisement

Ingredients

  • 1 ½l 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 turkey , 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)

Method

  • STEP 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.

  • STEP 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content