Turkey soup noodles

Tip the mince into a bowl with 1 tbsp shallots, the coriander stalks, ½ of the lime zest and 1 tbsp fish sauce. Mix well. Heat the oil in a large sauté (or deep) pan over a high heat. Add the turkey mixture and fry, stirring often, for 8-10 minutes, until brown and crispy. Tip into a bowl.

Meanwhile, put the remaining 4 tbsp shallots in a small bowl with the lime juice and the remaining 1 tbsp fish sauce. Set aside to lightly pickle. Put the kettle on to boil.

Put the turkey pan back on the heat, add the broth and bring to the boil. Roughly chop the vegetables, then, when the broth is simmering, add to the pan with the browned mince. Cook for 4 minutes until just tender. Meanwhile, in a bowl, soak the noodles according to pack instructions. Divide the noodles between deep bowls, then ladle over the broth. Scatter with the pickled shallots, coriander leaves and remaining lime zest, and serve with the lime wedges to squeeze over.