Spicy Asian Turkey-Noodle Soup
Ready in 45 minutes
1 tablespoon sesame oil
3/4 lb lean ground turkey breast
2 cloves garlic finely; chopped
1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground gin
1 carton (32 oz) Progresso™ chicken broth
3 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons Sriracha sauce
1 1/2 teaspoons red curry paste
1 cup snow peas cut in half diagonally
1/2 cup grated carrot
1 red bell pepper; cut into thin 1-inch strips
3 oz uncooked rice noodles; cooked as directed on package
1/4 cup chopped fresh cilantro
In 3-quart saucepan or Dutch oven, heat oil over medium-high heat.
Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes or until turkey is no longer pink.
Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes.
Stir in snow peas, carrot and bell pepper; cook uncovered 4 to 5 minutes or until vegetables are crisp-tender.
Stir in cooked noodles and cilantro; cook just until heated through.