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Categories:
thin rice noodles low-fat ground turkey water chestnuts scallions fresh ginger fresh cilantro fresh cilantro soy sauce salt canola oil shallots chicken stock red chili pepper lime juice sugar baby bok choy tomatoes
Viewed: 44 - Published at: 6 years agoIngredients
- 1/2 lb thin rice noodles
- 6 ounces low-fat firm tofu
- 1/2 lb ground turkey
- 3 tablespoons finely chopped water chestnuts
- 2 scallions, finely chopped
- 1 tablespoon minced fresh ginger
- 1/3 cup chopped fresh cilantro, plus
- 1/2 cup chopped fresh cilantro
- 2 tablespoons low sodium soy sauce
- salt and fresh ground white pepper
- 2 tablespoons canola oil
- 2 shallots, thinly sliced
- 7 cups chicken stock
- 1 small red chili pepper, minced
- 2 teaspoons fresh lime juice
- 1 teaspoon sugar
- 1 lb baby bok choy, sliced crosswise into 1/4-inch strips
- 1 tomatoes, cut into 1/2-inch dice
Method
- In a large bowl, soak the rice noodles in hot water for 10 minutes, then drain. Cut the noodles into 4-inch lengths.
- In a medium bowl, mash the tofu until it resembles cottage cheese. Mix in the turkey, water chestnuts, scallions, ginger, 1/3 cup of the cilantro, 1 tablespoon of the soy sauce, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Form into 1-inch balls and transfer to a plate. Cover with plastic and refrigerate.
- Heat the oil in a small skillet. Add the shallots and cook over moderate heat, stirring constantly, until golden, 7 to 8 minutes. Drain on paper towels.
- In a large saucepan, combine the stock with the chile, lime juice, sugar and the remaining 1 tablespoon of soy sauce. Season with salt and pepper and bring to a boil. Reduce the heat to moderately low, add the meatballs and cook for 3 minutes. Stir in the bok choy and tomato and cook for 1 minute. Add the rice noodles and cook over moderate heat until slightly softened, about 2 minutes. Ladle the soup into bowls, garnish with the fried shallots and the remaining 1/2 cup of cilantro and serve.
