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« Valley Food Home

Soup great for a day to stay inside

Published: Wed, October 18, 2017 @ 12:00 a.m.

Slow-Cooked Coconut Curry Turkey Noodle Soup

4 Servings

1/4 cup finely minced white or yellow onion

1 tablespoon curry powder

1/4 teaspoon freshly grated ginger

21/2 cups low-sodium chicken broth

1 can reduced-fat or light coconut milk

1 large Honeysuckle White Whole Turkey Wing, about 13/4 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 jalape ±os

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

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.

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.

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.

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

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