After the excitement of Christmas Day, there is nothing better than relaxing at home with the family, munching away on the remnants from yesterday’s feast. This Asian soup is a quick and easy way to get rid of that left-over turkey and keep you out of the kitchen on Boxing Day! Being light, fresh and tangy in flavour, it is the perfect meal after the over-indulgence of Christmas! This is a versatile dish, allowing you to throw any vegetables from your fridge into the soup. Hope you all have a wonderful and safe Christmas!
PREP TIME 10 MINS
COOK TIME 10 MINS
SERVES 4-5 PERSON
1.5l chicken stock
3 whole star anise
1 cinnamon quill
3 tablespoons fish sauce
Thumb-sized ginger, peeled and sliced to 5 slices
Juice of one lime
250g Trident Rice Stick Noodles
500g roast turkey shredded with a fork
250g chopped asparagus blanched in boiling water for 1 min (or any other vegetable you would like to use e.g. spinach, bok choy, broccoli, celery, etc)
1 lime quartered
Good handful of coriander chopped
Good handful Thai Basil chopped (use mint if you do not have)
One whole red chilli, deseeded and thinly sliced
2 spring onions sliced
1. Heat the stock, star anise, cinnamon, ginger and fish sauce and simmer for 10 or so mins. Add in lime juice to taste and a little more fish sauce if need be.
2. Cook the noodles separately according to instructions.
3. Remove the star anise, ginger and cinnamon quill from the stock with a slotted spoon. Toss in your shredded turkey and bring back up to heat.
4. Divide the noodles evenly amongst the bowls. Top with the asparagus then the shredded turkey. Pour stock evenly over the noodles, then garnish with the chilli, coriander, spring onion and Thai basil or mint. Add a lime wedge to each bowl. Serve immediately.