Photo: Claudio Schwarz
Turkey tom ka gai
12 ingredients
Serves 2
openrecipes
This light but spicy Asian-style soup is ideal for chilly winter nights and great for using up leftover turkey or chicken
Estimated Nutrition (whole recipe, rough)
730
Calories
39g
Protein
31g
Fat
74g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes