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Slow-Cooked Coconut Curry Turkey Noodle Soup

  • 4 Servings
  • 10 mins Prep Time
  • 4 hrs 30 mins Total Time

Ingredients

  • 1/4 cup finely minced white or yellow onion
  • 1 tablespoon curry powder
  • 1/4 teaspoon freshly grated ginger
  • 2 1/2 cups low-sodium chicken broth
  • 1 can reduced-fat or light coconut milk
  • 1 large Whole Turkey Wing, about 1 3/4 pounds, separated at the joints
  • 3 ounces mai fun style thin rice noodles
  • 1 medium red pepper, seeds removed and thinly sliced, about 1 cup
  • Soy sauce, to taste
  • 2 cups fresh bean sprouts
  • Lime, sliced into wedges
  • 8 sprigs fresh cilantro
  • 1/4 cup sliced jalapeños

Serving Size About 1 cup (turkey skin not included in analysis)
Amount Per Serving
Calories 390
Calories from Fat 100
% Daily Value*
Total Fat 12g 19%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 190mg 8%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 4g
Protein 41g
Vitamin A 25%
Vitamin C 80%
Calcium 6%
Iron 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

  • Step 1

    Combine the onion, curry powder and ginger in a 4- to 6-quart oval slow cooker.

  • Step 2

    Stir in the chicken broth, coconut milk and the turkey wing. Cover and cook for 4 hours on low or 2 hours on high or until turkey is fork tender.

  • Step 3

    Remove the turkey wing from the broth. When cool enough to handle strip off the skin and discard. Pull the meat from the bones and shred into small pieces. Add the meat back to the slow cooker and discard the bones.

  • Step 4

    Break up the rice noodles and add them and the red pepper to the slow cooker. Cover and cook until noodles are cooked, about 20 minutes.

  • Step 5

    Season with soy sauce to taste. Serve each bowl of soup with bean sprouts, lime, cilantro and jalapeños

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