Turkey Indigestion

I don’t know about you but I am currently suffering from a turkey indigestion. Don’t get me wrong, I am all pro turkeys, I love them...but after a few Christmas dinners I am starting to feel like a stuffed turkey myself. And no, that is not a good thing. 

Now, if you have some turkey left-overs but you’re not in the mood for another round of turkey with gravy and potatoes, make some turkey noodle soup (normally with chicken, but just a tasty with turkey). Here’s a recipe from Nigella Lawson. You can never go wrong with Nigella Lawson...enjoy!

Ingredients

1 litre chicken stock  
150g thin rice noodles or mung bean thread vermicelli 
200ml coconut milk 
1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into skinny strips 
2 x 15ml tablespoons fish sauce 
1 fresh long red chilli, de-seeded and cut into strips 
1 teaspoon turmeric 
1 teaspoon tamarind paste 
1 teaspoon soft brown sugar 
2 x 15ml tablespoons lime juice 
leftover chicken (turkey!), shredded - approx. 150g (about 2 breakfast cupfuls, loosely packed) 
250g tender-shoot stir-fry or other assorted vegetables 
2-3 x 15ml tablespoons chopped fresh coriander, to serve

Method

Serves: 2-3 as main, 4-6 as starter

1. Put the chicken (turkey...) stock in a good-sized pan to heat up.
2. Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.
3. Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.
4. When the chicken is piping hot, add the vegetables and when they are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.
5. Serve sprinkled with chopped fresh coriander.

www.nigella.com