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Chilli noodle soup
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A great way to use up any leftover cooked turkey from Christmas Day
750ml chicken or turkey stock
3cm fresh root ginger, sliced
1 star anise
2 red chillies, sliced in half
2 cloves garlic, whole
200g cooked turkey (or cooked chicken breast) torn into pieces
1 large carrot, cut into matchsticks
100g Brussels sprouts, shredded
300g pack essential Waitrose Rice Noodles, cooked
1 lime, cut in half
2 tbsp roasted, salted peanuts, chopped
¼ x 28g fresh coriander, leaves only
Cooks’ Ingredients Chilli Sauce
1. Pour the stock into a pan, add the ginger, star anise, red chillies and garlic, bring to a boil, reduce the heat and simmer for 10 minutes.
2. Remove the ginger, star anise, chillies and garlic, and discard. Add the turkey meat to the stock with the carrot and shredded Brussels and cook for 1-2 minutes.
3. Divide the noodles between 2 bowls, spoon over the hot flavoured stock, vegetables and turkey. Top with a squeeze of lime, the chopped peanuts, coriander leaves and a little chilli sauce.
Typical values per serving:
This recipe was first published in December 2015.