Soups On – Spicy Asian Noodle Soup

Well Betty  has come a long way now!  Betty Crocker that is 🙂This is a recipe we found on a Betty Crocker website.  Doesn’t look (or taste) like the Betty Crocker we all  grew up knowing.  Recipes from Betty were always good but more on the classic mainstream side….never anything quite as exotic or daring as this one!

Once you have all the ingredients, this goes together very quickly and it is an interesting and  tasty departure from your grandmother’s  noodle soup.  And a bonus since it is made with rice noodles it is also gluten free.  We think you’ll agree that this is a healthy and delicious twist on a classic.  Well done Betty!

Spicy Asian Noodle Soup

1 tablespoon sesame oil
3/4 lb lean ground turkey breast
2 cloves garlic, finely chopped
1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
4 cups chicken broth
3 tablespoons soy sauce (we prefer Tamari or some other wheat free brand)
1 tablespoon lime juice
2 teaspoons Sriracha sauce
1 1/2 teaspoons red curry paste *
1 cup snow peas, cut in half diagonally
1/2 cup grated carrot
1 red bell pepper, cut into thin 1-inch strips
3 oz uncooked rice noodles, cooked as directed on package
1/4 cup chopped fresh cilantro

In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes or until turkey is no longer pink.

Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes. Stir in snow peas, carrot and bell pepper; cook uncovered 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked noodles and cilantro; cook just until heated through.

Yum!!!

* If you don’t have any red curry paste, you can increase the gingerroot to 1 1/2 teaspoons and the Sriracha to 2 1/2 teaspoons for more flavor. It will not be the same as curry paste, but a nice alternative.