Chilli noodle soup recipe

Name: Chilli noodle soup recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 750 ml chicken or turkey stock; 3 cm fresh root ginger, sliced; 1 star anise; 2 red chillies, sliced in half; 2 garlic cloves, whole; 200 g cooked turkey (or cooked chicken breast) torn into pieces; 1 large carrot, cut into matchsticks; 100 g Brussels sprouts, shredded; 300 g essential Waitrose Rice Noodles, cooked; 1 lime, cut in half; 2 tbsp roasted, salted peanuts, chopped; 28 g fresh coriander, leaves only; Cooks’ Ingredients Chilli Sauce

This fragrangt soup, packed with vegetables and fresh flavours, is a great way to use up any leftover cooked turkey from Christmas Day!

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

750ml chicken or turkey stock
3 cm fresh root ginger, sliced
1 star anise
2 red chillies, sliced in half
2 garlic cloves, whole
200g cooked turkey (or cooked chicken breast) torn into pieces
1 large carrot, cut into matchsticks
100g Brussels sprouts, shredded
300g 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

Method

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.
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.
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.