Vietnamese Turkey Noodle Soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Starter
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.
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.
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