Asian Turkey Noodle Soup with Ginger and Chiles


    • 3-1/2 oz Medium-Wide (Linguine Width) Rice Noodles - Broken into 6" Lengths
    • 6 Cups Homemade Turkey Stock or Low-Salt Chicken Broth
    • 1/2 Cup Thinly Sliced Shallots (~3 Large Shallots)
    • 6-1/8" Thick Rounds Peeled Fresh Ginger
    • 2 Tbs Fish Sauce (Nam Pla or Nuoc Nam)* or Soy Sauce
    • 2 Cups Diced Cooked Turkey Meat (About 10 oz)
    • Fresh Bean Sprouts
    • Fresh Mint Leaves
    • Thinly Sliced Serrano Chiles
    • 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, chiles, and lime wedges to squeeze over.
    • *Available in the Asian food section of most supermarkets.

To Make Turkey Stock: Break up the carcass so that it fits into a 6-quart or large pot. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 tsp dried thyme, and 1/4 tsp whole peppercorns. Simmer 2-3 hours. Strain, then skim off any fat from surface of the broth.

Serves: 6

Bon Appetit (November 2004 )