Asian noodle & turkey soup

This soup is a little like pho, a Vietnamese broth traditionally made with beef and served with a plate of zingy fresh herbs, chilli and lime on the side.

PREP: 10 MINSCOOK: 10 MINS

Nutrition: per serving

• kcal419
 
• fat6g
 
• saturates1g
 
• carbs46g
 
• sugars2g
 
• fibre1g
 
• protein48g
 
• salt3.55g

Ingredients

• 1½ l turkey or chicken stock
• thumb-size piece root ginger, peeled and sliced
• 2 star anise
  
• 1 cinnamon stick
• 3 cloves
  
• 200g dried rice noodles, any type
• 2-3tbsp fish sauce
  
• 2 limes
  
  , one juiced, one for wedges
• 400g roast turkey
  
  , shredded
• 100g bag beansprouts
• bunch coriander
• bunch mint
  
• 4 spring onions
  
  , thinly sliced
• 2 red chillies, sliced (leave the seeds in if you like it hot)

Method

1. Pour the stock into a large pan, add the ginger and spices, then leave to simmer and infuse for 10 mins. Soak the noodles according to the pack instructions, then drain and rinse.
2. Add the fish sauce and lime juice to the stock and taste for seasoning – add more fish sauce if you like. Divide the noodles between four bowls, then top with the shredded meat, beansprouts and a scattering of herbs, spring onion and chillies. Ladle the hot stock over the noodles, then serve with more herbs and lime wedges for squeezing.

Salmon noodle soup

This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients

PREP: 15 MINSCOOK: 20 MINS

• Healthy

Nutrition: per serving

• kcal265
 
• fat10g
 
• saturates2g
 
• carbs27g
 
• sugars4g
 
• fibre1g
 
• protein19g
 
• salt0.83g

Ingredients

• 1l low-salt chicken stock
• 2 tsp Thai red curry paste
• 100g flat rice noodle
• 150g pack shiitake mushroom, sliced
• 125g pack baby corn, sliced
• 2 skinless salmon fillets, sliced
• juice 2 limes
  
• 1 tbsp reduced-salt soy sauce
  
• pinch brown sugar
• small bunch coriander, chopped

Method

1. Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
2. Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.

Hot & sour fish soup

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs
PREP: 15 MINSCOOK: 30 MINSEASY

Nutrition: per serving

• kcal322
 
• fat7g
 
• saturates1g
 
• carbs39g
 
• sugars1g
 
• fibre1g
 
• protein29g
 
• salt3.46g

Ingredients

• 1 tsp coriander seeds
  
• small piece ginger
  
   or galangal, sliced
• 850ml chicken or fish stock
• 175g thin rice noodles
• 2 tbsp fish sauce
  
• 2 fat red chilli, deseeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 300g raw, tail-on tiger prawns
• 200g/7oz skinless salmon fillet, cut into small cubes
• 4 spring onion
  
  , chopped
• handful coriander leaves
• handful mint
  
   leaves, torn
• juice 2 limes

Method

1. Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
2. Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
3. Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.