turkey and silver noodles soup
Thai turkey noodle
This is a meal by itself on a rainy night, especially with some spring rolls with peanut sauce. The lemongrass adds a different flavor to it, but you can leave it out if you just can't find any. I get mine at the local super-market produce section.
 rice noodles before soaking |
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4 cans chicken broth-7 cups or so
1 stalk lemongrass, trimmed and 'bruised'-smash it hard
1 Tbsp. Thai red curry paste
1 can coconut milk
1/2 or more of a 20 oz. package ground turkey
1 Tbsp. or more fish sauce
1 8 oz. can sliced water chestnuts
1/4 cup packed chopped cilantro or picked Thai basil leaves
1 6.75 oz. package Maifun rice sticks-rice flour vermicell
Bring broth and lemongrass to simmer in soup pot over medium heat. Lower to smallest heat
and steep at least 30 min. (the longer, the better). Remove lemongrass stalk and discard.
Disolve the curry paste in the broth with a whisk. Bring the broth back to a simmer. Crumble
in the ground turkey meat. Simmer, stirring once or twice, until meat is cooked thru and
no longer pink.
In the meantime, first rinse rice noodles under running water, then soak in a large bowl of
very hot water for 10 minutes. Drain and rinse with cold running water, then drain well again.
Once meat is cooked, add coconut milk to pot. Season with fish sauce to taste. Bring back to
just under a simmer and add water chestnuts and basil/cilantro. Warm through gently.
Divide noodles among 4-6 deep soup bowls. Ladle soup on top of noodles, making sure to get some
of everything in to every bowl.
Eat with chop-sticks and a spoon.
