Turkey-Noodle Soup With Ginger and Chillies

Ingredients for Turkey-Noodle Soup With Ginger and Chillies

• 100g medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths

• Boiling water

• 1450ml homemade turkey stock or low-salt chicken broth

• 120ml thinly sliced shallots (about 3 large)

• 6 1/8-inch-thick rounds peeled fresh ginger

• 2 tablespoons fish sauce (nam pla or nuoc nam)

• 300g diced cooked turkey meat (about 275g )

• Fresh bean sprouts

• Fresh mint leaves

• Thinly sliced serrano chillies

• Lime wedges

Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.

Combine stock, shallots, ginger, and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard ginger slices. Return stock to boil. Stir in noodles and turkey; simmer until turkey is heated through, about 3 minutes.

Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chillies, and lime wedges to squeeze over.

Break up the carcass so that it its into a 6-quart or larger pot. Add 2.8L water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 teaspoons dried thyme, and 1/4 teaspoons whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.

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