This fragrant rice noodle main course soup is ready in minutes and is packed with delicious flavour and lean Ontario turkey.
Serves 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
1 tbsp (15 mL) canola oil
1 small onion, thinly sliced
2 tbsp (30 mL) seeded, minced poblano chile
1 garlic clove, minced
2 tsp (10 mL) minced ginger
Pinch dried red chili flakes
8 cups (2 L) low sodium chicken stock
1 ½ cups (375 mL) water
¾ lb (375 g) boneless, skinless Ontario turkey breast, thinly sliced
¼ cup (50 mL) packed fresh basil leaves, plus additional for garnish
½ lb (250 g) rice noodles
2 tbsp (30 mL) low sodium fish sauce
2 tbsp (30 mL) lime juice
¼ tsp (1 mL) sambal oelek*
¼ cup (50 mL) chopped unsalted peanuts
salt, to taste
Heat oil in a large saucepan over medium heat. Add onion, poblano, garlic, ginger and dried red chili flakes; cook for 4 minutes.
Stir in stock and water; bring to a boil over high heat. Reduce heat, add turkey and simmer for 15 minutes. Skim off excess fat. Stir in basil, cover and simmer for 5 minutes more.
Stir in rice noodles, fish sauce, lime juice and sambal oelek; cook for 2 minutes. To serve, divide between bowls and garnish with peanuts and remaining basil leaves.
*Sambal oelek is a spicy Asian sauce available in most supermarkets.
Cooks Note: substitute raw Ontario turkey breast for 2 cups shredded cooked Ontario turkey.
Per Serving: Calories 416.5, Fat 10.3g, Cholesterol 70mg, Sodium 987mg, Carbohydrates 20.9g, Fibre 1.5g, Sugar 0.3g, Protein 34.7g
Ontario Turkey is a lean source of protein that’s low in saturated fat.
One serving of soup contains 26% of the %DV of Vitamin B6.
One serving of soup contains 10% of the % DV of Iron.