I subbed basil for the mint (which was great!), doubled the noodles, minced up a ton of ginger and ended up adding some vinegar and sesame oil at the table to punch up the flavor. In the end, it was quite good. It would be great to add some veggies to this too, shiitake mushrooms would definitely go well.
I made some turkey stock from our Thanksgiving leftovers, and was looking for a recipe to use it with, along with the pieces of turkey I had saved and cubed, in a recipe that wasn't the "same old..." Well, this was a great choice -- I used the 2 T. of fish sauce, plus added 1 T. of soy sauce. I used Pad Thai packaged rice noodles from the Asian section of our store -- they only needed to be heated up in the soup just before serving. And letting the fresh ginger "steep" in the soup before taking it out made the broth so wonderfully flavorful. I served it with mild and hot chiles on the side, as well as the bean sprouts and lime wedges. This soup got rave reviews -- usually Thanksgiving leftovers taste, well, like Thanksgiving leftovers. Who knew they could make such a different and delicious soup? We loved it!!!
This was such a nice change from the usual Thanksgiving leftovers and I loved the fact that you could choose your own toppings. I went for all of them but you certainly could just go for a couple and still have a very hearty bowl of soup. I just felt the broth needed a bit more punch for my taste... not a lot, just a touch. Maybe a little bit of curry paste or some lemongrass and a lime leaf simmered in with the broth would have done the trick.
A lovely soup with nice flavors! This was great to use leftover turkey!
This is my new stand-in for the chicken noodle soup needed to recover from a bad cold. Really sick this weekend, made this tonight with some turkey breast I had. Good, sharp flavours that I could taste through the cold, though I did double the fish sauce (I love it!) and used some soy sauce too. Exactly what the doctor ordered, and pretty to look at too.