Curried turkey noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1-2 tbsp Thai red curry pastedepending on taste
- 1l chicken stock
- 500g/ 1lb 2oz skinless turkeybreast, cut into strips
- 225g thin rice noodles
- 1 red pepperdeseeded and sliced
- 300g beansprouts
- 400ml can reduced-fat coconut milk
- juice 1 lime
- 2 tsp sugar
- small handful coriander
Nutrition: per serving
- kcal480
- fat10g
- saturates7g
- carbs56g
- sugars7g
- fibre2g
- protein33g
- salt1.17glow
Method
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.
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.
