Asian Turkey-Noodle Soup with Ginger and Chiles

Ingredients

• 6 servings bean sprouts fresh
• 6 servings mint leaves fresh
• 6.1 inch thick rounds ginger fresh peeled
• 6 servings lime wedges 
• 6 cups low-salt chicken broth homemade
• 3.5 ounces medium-wide rice noodles (linguine-width)
• 6 servings serrano chiles thinly sliced
• 0.5 cup shallots thinly sliced ( 3 large)
• 2 tablespoons soya sauce (nam pla or nuoc nam)
• 10 ounces turkey meat diced cooked
• 6 servings water boiling

Equipment

• bowl
• ladle
• pot

Directions

1. Place noodles in large bowl.
2. Add enough boiling water to cover noodles.
3. Let stand until noodles are soft, about 5 minutes; drain.
4. 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.
5. Ladle soup into bowls.
6. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chiles, and lime wedges to squeeze over.
7. Break up the carcass so that it its into a 6-quart or larger pot.
8. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam.
9. Add 6 parsley sprigs, 1/2 teaspoon dried thyme, and 1/4 teaspoon whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.
10. *Available in the Asian foods section of most supermarkets.