Asian noodle & turkey soup

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.

Prep:10 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 419
fat 6g
saturates 1g
carbs 46g
sugars 2g
fibre 1g
protein 48g
salt 3.55g

Ingredients

1½ l 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 turkeys, 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

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.
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.