Leftover turkey & noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 ½l turkey or chicken stock
- thumb-size piece root gingerpeeled and sliced
- 2 star anise
- 1 cinnamon stick
- 3 cloves
- 200g dried rice noodlesany type
- 2-3tbsp fish sauce
- 2 limesone juiced, one for wedges
- 400g roast turkeyshredded
- 100g bag beansprouts
- bunch coriander
- bunch mint
- 4 spring onionsthinly sliced
- 2 red chilliessliced (leave the seeds in if you like it hot)
Nutrition: per serving
- kcal419
- fat6glow
- 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.
