Thai Turkey Soup

Prep time: 10min
Total time: 20min
Serves 6
1 carton
Chicken Broth, 35% Less Sodium
900 mL
1/4 cup
Thai Yellow Curry Cooking Sauce
60 mL
3 cups
cooked turkey, shredded
750 mL
1 tbsp
Soya Sauce, 30% Less Salt
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
1/6 of the recipe
calories
170
fat
2 g
saturated fat
0.4 g
carbs
12 g
protein
24 g
cholestrol
55 mg
fibre
1 g
sodium
590 mg

Directions

  1. In a saucepan, bring broth and curry sauce to a boil over medium heat and cook, 5 min. Add turkey and soya sauce, bring back to a boil then remove from heat.

  2. Meanwhile, cook noodles according to package directions.

  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.