Ingredients
For Turkey Stock
2 onions, cut into wedges50g (2oz) fresh root ginger, peeled and thickly sliced
4 whole cloves
3 star anise
2 tbsp coriander seeds
1 turkey carcass (or 2–3 chicken carcasses, depending on their size), all meat removed
For The Broth
2 litres Turkey or chicken stock
3 tbsp Thai fish sauce (nam pla)
2 tbsp soy sauce
Juice of 1 lime
2 tbsp muscovado sugar (light or dark is fine)
250g (9oz) flat rice noodles
400g (14oz) cooked turkey or chicken, sliced or shredded
100g (4oz) fresh bean sprouts
100g beech mushrooms
2 large carrots, cut into julienne
1 courgette, cut into julienne
To Garnish
fresh Thai basil, mint and coriander leaves
thinly sliced fresh red chillies
To Serve
lime wedges
chilli oil (optional)
Method
For Turkey Stock
Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a sauté option, you can use this; if not, use a large non-stick sauté pan on the hob over a high heat.
Dry fry the onions and ginger for 6–8 minutes, until the onions are soft and lightly caramelised. Add the spices and cook for a few minutes, until fragrant. Place in the slow cooker (if you have used a separate pan).
Break up the turkey or chicken carcasses, then pour in enough boiling water to ensure the bones are completely covered, being careful not to overfill it. Cover with a lid and cook on low for 8 hours, until you have a fragrant stock.
For The Broth
If using freshly made stock, strain and discard the bones and spices. If using premade stock, heat in a large heavy based pot. Season with the fish sauce, soy sauce, lime juice and sugar, stirring to combine, and taste to make sure you’re happy with the balance of flavours. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months.
Add the noodles, bean sprouts, carrot and courgette to the pot followed by the shredded or sliced turkey/chicken. Ladle into preheated bowls and finish with the herbs and chillies. Serve with lime wedges and chilli oil (if using).