Breakfast · Thai · 10 min
Thai Lemongrass Turkey and Bean Sprout Noodle Soup
- Calories
- 484
- Protein
- 64g
- Carbs
- 47g
- Fat
- 3g
Ingredients
- 160.4 g Turkey breast, raw, thinly sliced
- 83.1 g More than Pasta® Red Lentil Pasta
- 83.1 g Fresh Bean Sprouts
- 24.9 g Lemongrass stalk, finely minced
Method
- 01Bring 500ml of water to a gentle simmer in a medium pot. Add the minced lemongrass and let it bloom for 3-4 minutes until the kitchen smells bright and citrusy.
- 02Add the thinly sliced turkey breast to the poaching liquid. Cook for 3-5 minutes until the turkey is opaque and tender.
- 03In a separate pot, boil the red lentil pasta according to package directions, then drain well.
- 04Add the cooked pasta and fresh bean sprouts to the poaching liquid. The heat from the broth will slightly wilt the sprouts while keeping their signature crunch.
- 05Ladle into a deep bowl. Garnish with a squeeze of fresh lime juice and a pinch of galangal powder to brighten the broth. Serve immediately while steaming hot.
Cook it with the whole plan around it
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