Breakfast · Thai · 5 min
Thai Lemongrass Poached Chicken with Ginger and Bean Sprouts
- Calories
- 497
- Protein
- 63g
- Carbs
- 47g
- Fat
- 4g
Ingredients
- 160.7 g Turkey, whole, breast, meat only, raw
- 90.4 g More than Pasta® Red Lentil Pasta (Pedon)
- 57.1 g Fresh Bean Sprouts (Bean sprout mix)
- 9.5 g SODA, LEMONGRASS
Method
- 01Bring a small pot of water to a boil, adding the chopped lemongrass and a pinch of salt.
- 02Reduce heat to a gentle simmer and add the turkey breast, poaching for 8-10 minutes until the meat is opaque and tender. Remove turkey, shred with a fork into thin ribbons, and keep warm.
- 03In the same aromatic poaching liquid, boil the red lentil pasta until al dente, about 6-8 minutes.
- 04Drain the pasta, reserving a tablespoon of the fragrant broth.
- 05In a bowl, toss the cooked pasta with the shredded turkey and fresh bean sprouts.
- 06The residual heat from the pasta will slightly soften the bean sprouts, maintaining their crunch.
- 07Serve immediately, garnished with fresh herbs if available, for a light but protein-dense Thai-inspired morning meal.
Cook it with the whole plan around it
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