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Prep Time
10 mins
Total Time
20 mins
Serves
6

Ingredients

1 carton
reduced-sodium chicken broth
900 mL
1/4 cup
Thai Yellow Curry Cooking Sauce
60 mL
3 cups
cooked turkey, shredded
750 mL
1 tbsp
reduced-sodium soy sauce
15 mL
1/2 pkg
vermicelli noodles, or other thin, dried Asian noodles
60 g
1
green onion, thinly sliced
0
1/2 cup
bean sprouts
125 mL
1
carrot, grated
0
1/4 cup
each fresh cilantro and fresh mint, leaves only
60 mL
1
lime, cut into 6 wedges
0

Directions

Step 1
In a saucepan, bring broth and curry sauce to a boil over medium heat and cook, 5 min. Add turkey and soy sauce, bring back to a boil then remove from heat.
Step 2
Meanwhile, cook noodles according to package directions.
Step 3
Evenly divide noodles, green onion, bean sprouts, carrot and hot broth mixture among 6 bowls. Garnish each with cilantro and mint and serve with a wedge of lime.

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Nutrition Facts

Nutrition Description:
1/6 of the recipe
Calories:
170
Fat:
2 g
Carbs:
12 g
Fibre:
1 g
Cholesterol:
55 mg
Protein:
24 g
Sodium:
590 mg