Turkey Noodle Soup

Ingredients

  • 250 g Flat Rice Noodles

  • 2 cups Leftover Turkey Meat, sliced

  • 1/2 cup Mint Leaves

  • 1/2 cup Coriander Leaves

  • 2 Spring Onions, thinly sliced

  • 1 long Red Chilli, thinly sliced

  • 1 long carrot, thinly sliced

  • Shallots

  • 2 Limes, quartered

Method

  • To make the stock, combine turkey bones, onion, ginger, garlic, cinnamon, star anise, peppercorns and water in a large saucepan. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hr. Uncover and simmer for 30 mins or until liquid reduces slightly. Strain through a sieve into a clean saucepan and heat until almost boiling. Season with fish sauce, soy sauce and sugar.

  • Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 mins, then drain. Divide among bowls. Add the sliced turkey. Ladle the hot stock into the bowls, and add top with mint, coriander, spring onion, carrot, shallots and chilli. Serve with lime wedges.

Stock

  • 1 Roast Turkey Carcass (see tip)

  • 1 Onion, roughly chopped

  • 3 cm-piece Ginger, sliced

  • 2 Garlic Cloves, sliced

  • 2 Cinnamon Sticks

  • 2 Star Anise

  • 1/2 tsp Black Peppercorns

  • 10 cups Water

  • 2 tbsp Fish Sauce

  • 1-2 tbsp Soy Sauce

  • 2 tsp Coles Brand Brown Sugar