Curried turkey noodle soup
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.4 out of 5.19 ratingsRate
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Turkey isn't just for Christmas. Packed with protein, vitamins and lean too, it makes a great substitute for that other white meat
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Ingredients
Nutrition
Units:
MetricUS
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1-2 tbsp Thai red curry paste
depending on taste
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1l chicken stock
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500g/ 1lb 2oz skinless turkey
breast, cut into strips
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225g thin rice noodles
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1 red pepper
deseeded and sliced
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300g beansprouts
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400ml can reduced-fat coconut milk
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juice 1 lime
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2 tsp sugar
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small handful coriander
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Nutrition: per serving
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kcal480
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fat10g
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saturates7g
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carbs56g
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sugars7g
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fibre2g
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protein33g
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salt1.17g
low
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Method
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step 1
Heat a large saucepan and fry the curry paste for 1 min, until fragrant. Tip in the stock and bring to the boil, then throw in the turkey and cook for 5 mins. Add the rice noodles and cook for 3 mins more.
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step 2
Add the pepper and beansprouts and cook for 2 mins more. Add the coconut milk, bring to a simmer, season with the lime juice and sugar, then spoon into bowls, sprinkle with the coriander leaves and serve.
Recipe from Good Food magazine, May 2011
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A star rating of 4.4 out of 5.19 ratings
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