Asian hot & sour turkey soup
Ideal for leftovers, or an inexpensive midweek supper anytime
Difficulty and servings
Serves 2
Preparation and cooking times
Ready for 20 minutes
Low-fat
- Put the chilli and shallots in a pan with the stock, bring to a simmer and cook for 3 minutes. Add the vinegar and soy sauce. taste and add more vinegar if you want more of a sour flavour.
- Add the spring onions and cook for a minute, then add the turkey and cook for another minute. Stir in the coriander and spoon over the noodles (if using) to serve.
Per serving
250 kcalories, protein 46.8g, carbohydrate 3.7g, fat 5.5 g, saturated fat 1.2g, fibre 1g, salt 2.83 g
Recipe from olive magazine, January 2009.
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http://www.bbcgoodfood.com/recipes/8905/
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Ingredients
- 1 red chilli , shredded (make sure it's a hot chilli)
- 2 shallots , peeled and quartered
- 500ml chicken stock
- 2 tbsp rice or cider vinegar
- 1 tbsp soy sauce
- ½ bunch spring onions , sliced
- 2 or 3 large slices turkey (chopped or shredded)
- ½ pack coriander , roughly chopped
- 100g rice vermicelli, cooked (optional)
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Simple, zesty and quick. Throw in your favourite veg or a bit of chicken to make it a meal, or serve it as a simple side to Asian-inspired meals
3
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready for 20 minutes
Low-fat
Ingredients
- 1 red chilli , shredded (make sure it's a hot chilli)
- 2 shallots , peeled and quartered
- 500ml chicken stock
- 2 tbsp rice or cider vinegar
- 1 tbsp soy sauce
- ½ bunch spring onions , sliced
- 2 or 3 large slices turkey (chopped or shredded)
- ½ pack coriander , roughly chopped
- 100g rice vermicelli, cooked (optional)
Per serving
250 kcalories, protein 46.8g, carbohydrate 3.7g, fat 5.5 g, saturated fat 1.2g, fibre 1g, salt 2.83 g
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06 January 2010
Danni T rated this recipe
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16 February 2011
petra5 rated and commented on this recipe
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13 June 2012
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