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Curried turkey noodle soup in bowl

Curried turkey noodle soup

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A star rating of 4.4 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Turkey isn't just for Christmas. Packed with protein, vitamins and lean too, it makes a great substitute for that other white meat

Nutrition: per serving
HighlightNutrientUnit
kcal480
fat10g
saturates7g
carbs56g
sugars7g
fibre2g
protein33g
low insalt1.17g
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Ingredients

  • 1-2 tbsp 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
  • 2 tsp 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.

Recipe from Good Food magazine, May 2011

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Overall rating

A star rating of 4.4 out of 5.19 ratings
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