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Turkey Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2.5 cm fresh ginger, peeled and sliced
  • 1 red chilli, sliced
  • 4 garlic cloves, sliced
  • 2 whole star anise
  • 4 sprigs coriander
  • 1 Knorr Chicken Stock Pot
  • 250 grams turkey breast
  • 300 grams rice vermicelli noodles
  • 4 tbsp lightly torn coriander
  • 4 spring onions
  • 100 grams beansprouts

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

396kcal

Energy (kJ)

1659kJ

Protein (g)

21.9g

Carbohydrate incl. fibre (g)

65.0g

Carbohydrate excl. fibre (g)

63.9g

Sugar (g)

2.2g

Fibre (g)

1.1g

Fat (g)

5.1g

Saturated fat (g)

1.3g

Unsaturated fat (g)

3.0g

Monounsaturated fat (g)

1.7g

Polyunsaturated fat (g)

1.1g

Trans fat (g)

0.0g

Cholesterol (mg)

41mg

Sodium (mg)

466mg

Salt (g)

1.16g

Vitamin A (IU)

364IU

Vitamin C (mg)

11.0mg

Calcium (mg)

30mg

Iron (mg)

1.33mg

Potassium (mg)

378mg

Total

1586kcal

6637kJ

87.4g

260.1g

255.7g

8.9g

4.5g

20.5g

5.3g

11.8g

6.7g

4.3g

0.0g

163mg

1865mg

4.64g

1457IU

43.9mg

118mg

5.33mg

1513mg


  • 1 In a large saucepan, add the ginger, chilli, garlic, star anise and coriander sprigs. Cover with 1 litre of water and bring to the boil. Simmer for 10 minutes, add in the Knorr Chicken Stock Pot and simmer for a further 5 minutes.
  • 2 Add in the turkey breast and continue to simmer for another 15 minutes, until turkey is thoroughly cooked through. Remove the turkey and put aside. Discard the coriander sprigs and star anise.
  • 3 Add the rice noodles to the pan and cover for 4 minutes, until soft.
  • 4 Shred the turkey and divide between each serving bowl. Top with torn coriander, spring onions and bean sprouts.
  • 5 Ladle the soup with the noodles into the bowls, covering all the ingredients.