- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
