Web step 1 place noodles in large bowl.

Take-two turkey noodle soup with ginger and chile. If you're not a ginger lover, cut back the amount to a few slices. Step 2 combine stock, shallots, ginger, and fish. Let stand until noodles are soft, about.

3 to 4 tablespoons minced fresh gingerroot: Taste for seasoning and serve piping hot. Combine stock, shallots, ginger, and fish sauce in large pot.

Web 2 medium carrots, sliced: Stir in noodles and turkey; Meanwhile, tear turkey into large shreds;

Web instructions in a large stock pot or dutch oven, heat the oil. Simmer until turkey is heated through, about 3 minutes. 2 cans (8 ounces each) sliced water chestnuts, drained:

Web coarsely cut the red chili, crush the lemon grass and slice the ginger. Web how to make it 1 bring broth and ginger to a boil, covered, over high heat. Toss turkey with pepper and salt.

1 can (11.8 ounces) coconut water: 2 tablespoons minced fresh parsley: Web after eating piles of turkey flavored with the usual sage and oregano, you'll be grateful for leftovers that taste totally different: