This recipe was originally published in Olive Magazine back in 2010. We think it great for using up any left over Turkey you may have.
Ingredients
50g flat rice noodles
1 x 400ml tin half-fat coconut milk
300ml chicken stock
a small chunk root ginger, shredded
1 stalk lemongrass (woody outer leaves discarded), chopped
1 red chilli , shredded
200g cooked turkey or chicken breast, shredded or sliced
50g mange tout, shredded
1 lime , juiced
1 tsp brown sugar
1 tbsp fish sauce
a handful coriander leaves
Method
Cook the noodles following packet instructions. Drain and rinse with cold water. Bring the coconut milk and stock to a simmer in a pan, add the ginger, lemongrass and half the chilli and simmer for 3 minutes. Add the turkey and mange tout and simmer for 2 minutes. Mix in the lime, sugar and fish sauce.
Divide the noodles between 2 bowls, ladle over the soup, then finish with the rest of the chilli and the coriander.
Nutritional Info
Per serving
473 kcalories, protein 39g, carbohydrate 29.1g, fat 23.7 g, saturated fat 18.5g, fibre 0.7g, salt 3.32 g
Recipe from olive magazine, January 2010.
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