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reduced-sodium chicken broth
Thai Yellow Curry Cooking Sauce
cooked turkey, shredded
reduced-sodium soy sauce
vermicelli noodles, or other thin, dried Asian noodles
green onion, thinly sliced
each fresh cilantro and fresh mint, leaves only
lime, cut into 6 wedges
In 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.
Meanwhile, cook noodles according to package directions.
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.
Nutrition Description: 1/6 of the recipe
Fat: 2 g
Saturated Fat: 0.4 g
Carbs: 12 g
Fibre: 1 g
Cholesterol: 55 mg
Protein: 24 g
Sodium: 590 mg