Leftover turkey & noodle soup

Name: Leftover turkey & noodle soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Vietnamese
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)

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 5 out of 5.7 ratingsRate

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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.

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal419
fat6g

low
saturates1g
carbs46g
sugars2g
fibre1g
protein48g
salt3.55g

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

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A star rating of 5 out of 5.7 ratings

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