In a large saucepan, add the ginger, chilli, garlic, star anise and coriander stalks. Cover with 1 litre of water and bring to the boil. Simmer for 10 minutes, add in the Knorr Chicken Stock pot and simmer for a further 5 minutes.
Add in the turkey breast and continue to simmer for another 15 minutes, until turkey is thoroughly cooked through. Leave to cool for 5 minutes, then remove the turkey and keep aside. Discard the coriander stalks and star anise.
Add the rice noodles to the pan and cover for 4 minutes, until soft.
Shred the turkey and divide between each serving bowl. Top with chopped coriander, spring onions and bean sprouts.
Ladle the aromatic broth with the noodles into the bowls, covering all the ingredients.