Curried turkey noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- Thai red curry paste, depending on taste
- 1l chicken stock
- 500g/ 1lb 2oz skinless turkey breast, cut into strips
- 225g thin rice noodles
- 1 red pepper, deseeded and sliced
- 300g beansprouts
- 400ml can reduced-fat coconut milk
- juice 1 lime
- 2tsp sugar
- small handful coriander
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.