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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.

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.

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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
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