Vietnamese Turkey Noodle Soup
A delicious way to enjoy both your turkey broth and morsels from the carcass. It is vitally important to use really good-flavoured stock for this noodle soup – super quick to make once you’ve assembled the ingredients.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1.2l well-flavoured turkey stock
1 tbsp Vietnamese fish sauce
60g galangal, finely chopped
2 star anise
2 cinnamon sticks
1 teaspoon sugar
225g shredded, cooked turkey meat
225g rice noodles
Accompaniments:
4 spring onions, diagonally sliced
225g fresh bean sprouts (if available) – use finely shredded Chinese cabbage otherwise
2-4 small red chillies, finely chopped
2 limes, quartered
crispy fried shallots
coarsely crushed roasted peanuts
handful of fresh coriander leaves
salt and freshly ground pepper
Method
Pour the stock into a large saucepan and add the fish sauce, galangal, star anise, cinnamon, sugar and season to taste with salt and pepper. Simmer for 2-3 minutes, add the shredded turkey and simmer for a further 4-5 minutes. Taste, add more fish sauce and lime juice if necessary.
Cook the rice noodles according to the packet instructions and divide them between 4 large wide bowls. Divide the soup and turkey shreds between the bowls.
Put all the remaining ingredients into small bowls so that everyone can help themselves to the soup accompaniments.
