Thai Turkey Soup
Prep Time
Serves
Cooking Mode
1 carton reduced-sodium chicken broth
¼ cup Thai Yellow Curry Cooking Sauce
3 cups cooked turkey, shredded
1 tbsp reduced-sodium soy sauce
½ pkg vermicelli noodles, or other thin, dried Asian noodles
1 green onion, thinly sliced
½ cup bean sprouts
1 carrot, grated
¼ cup each fresh cilantro and fresh mint, leaves only
1 lime, cut into 6 wedges
1 carton reduced-sodium chicken broth
¼ cup Thai Yellow Curry Cooking Sauce
3 cups cooked turkey, shredded
1 tbsp reduced-sodium soy sauce
½ pkg vermicelli noodles, or other thin, dried Asian noodles
1 green onion, thinly sliced
½ cup bean sprouts
1 carrot, grated
¼ cup each fresh cilantro and fresh mint, leaves only
1 lime, cut into 6 wedges
Directions
1In 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.
2Meanwhile, cook noodles according to package directions.
3Evenly 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
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Personal Note
Personal Note
