Turkey Fish Ball Koay Teow Soup
Not sure what to do with leftover Thanksgiving turkey? Make this tasty Turkey Fish Ball Koay Teow Soup based on the popular Malaysian rice noodle soup.
Keyword : koay teow soup, koay teow th'ng, rice noodle soup
Ingredients
- 8 cups turkey stock (1.9 liters)
- 8 oz fish balls (225g)
- Salt and pepper
- 1 tbsp fish sauce
- 2 lbs fresh koay teow or flat cut rice noodles (900g)
- 8 oz bean sprouts (trimmed) (225g)
- 8 oz cooked turkey meat (shredded) (225g)
Garnish
- 2 green onions (finely sliced)
- a few sprigs cilantro (stems removed and finely sliced)
- Fried shallots
- Sesame oil
- 2 red chilies (thinly sliced (optional))
Instructions
- Bring turkey stock to a boil. Add fish balls and allow stock to come back up to a boil. Season with salt and pepper. Then add fish sauce. Reduce heat and allow soup to keep warm on the stove.
- Remove koay teow from packaging and place on a microwave safe dish. Microwave on high for 5 minutes. Remove from microwave and loosened up koay teow.
- Bring a large pot of water to boil. Scald bean sprouts for 20 seconds. Remove with a metal strainer and set aside.
- Add koay teow to the boiling water for 1 to 2 minutes. Remove with a metal strainer and divide into 4 bowls.
- Place a little bean sprouts and turkey meat on the top of noodles. Ladle soup and fish balls over the noodles.
- Garnish with green onions, cilantro, and fried shallots. Drizzle a few drops of sesame oil on the top.
- Serve immediately with cut red chilies soaked in a little soy sauce.
Nutrition
Serving: 4gCalories: 504kcal
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