Bok Choy And Rice Noodle Soup With Turkey Meatballs

  1. In a large bowl, soak the rice noodles in hot water for 10 minutes, then drain. Cut the noodles into 4-inch lengths.
  2. 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.
  3. 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.
  4. 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.

thin rice noodles, lowfat, 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

Taken from www.food.com/recipe/bok-choy-and-rice-noodle-soup-with-turkey-meatballs-265655 (may not work)

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