Thai Curry Noodle Soup

About This Recipe

A one-pot soup with extra lean mince and knife cut style noodles in a Thai red curry and miso ginger broth.

Ingredients

• 1 teaspoon Olive Oil
• 1 pound Ground Turkey or Chicken Breast (99% lean)
• 1 bottle (1 ¼ cups) Trader Joe's Thai Red Curry Sauce
• 4 cups Trader Joe's Miso Ginger Broth
• 2 cups Water
• 3 packs (95g each) Trader Joe's Squiggly Knife Cut Style Noodles
• 2 Limes
• 2-3 handfuls Fresh Cilantro (roughly chopped )
• 1-2 oz Roasted Peanuts (roughly chopped (optional))

Instructions

1. Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the ground turkey and cook on one side for 2-3 minutes until golden brown. Break apart with a spatula and fully cook.
2. Add the curry sauce, broth, and water to the pot with cooked ground turkey. Bring to a boil before adding the noodles. Cook the noodles for 3-4 minutes until al dente before turning off the heat and adding the sauce packets that come with the noodles.
3. To serve, add the noodles to bowls (I like to use tongs or chopsticks) then ladle over the broth and turkey. Be sure to stir the pot all the way to the bottom to incorporate the ground turkey.
4. Garnish with the roasted peanuts, cilantro and/or scallions, and a healthy squeeze of lime juice.