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


  • 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)


  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.

  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.

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