Recipes: Turkey tom ka gai

This light but spicy Asian-style soup is ideal for chilly winter nights and great for using up leftover turkey or chicken

Ingredients

50g flat rice noodles
1 x 400ml tin half-fat coconut milk
300ml chicken stock
a small chunk root ginger , shredded
1 stalk lemongrass (woody outer leaves discarded), chopped
1 red chilli , shredded
200g cooked turkey or chicken breast, shredded or sliced
50g mange tout , shredded
1 lime , juiced
1 tsp brown sugar
1 tbsp fish sauce
a handful coriander leaves

1. Cook the noodles following packet instructions. Drain and rinse with cold water. Bring the coconut milk and stock to a simmer in a pan, add the ginger, lemongrass and half the chilli and simmer for 3 minutes. Add the turkey and mange tout and simmer for 2 minutes. Mix in the lime, sugar and fish sauce.
2. Divide the noodles between 2 bowls, ladle over the soup, then finish with the rest of the chilli and the coriander.

NUTRITION PER SERVING:

473 kcalories, protein 39g, carbohydrate 29.1g, fat 23.7 g, saturated fat 18.5g, fibre 0.7g, salt 3.32 g 

source: bbcgoodfood.com