The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Red Turkey Soup with Wide Brown Rice Noodles & Tenderstem Broccoli
This warming Thai broth is flavoured with aromatic lemongrass, ginger and red curry spices. Fill it with nutty tenderstem broccoli and comforting noodles. Diced British turkey brings the protein. Coconut milk tempers the heat and fresh lime brings the zing.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 courgette
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 300g British diced turkey breast
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 15ml hot honey (honey, chilli extract)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 4cm fresh ginger
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 onion
- 90g Tenderstem broccoli
Nutritional Information
Calories: 584
Protein: 44g
Carbs: 62g
Fat: 19g
Ingredients
- 1 courgette (use half)
- 150g British diced turkey breast
- 15ml hot honey (use half) (honey, chilli extract)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 1 onion (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 90g Tenderstem broccoli (use half)
- 4cm fresh ginger (use half)
- 1 unwaxed lime (use half)
- 40g creamed coconut (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 595
Protein: 44g
Carbs: 62g
Fat: 20g
Thai Red Turkey Soup with Wide Brown Rice Noodles & Tenderstem Broccoli
This warming Thai broth is flavoured with aromatic lemongrass, ginger and red curry spices. Fill it with nutty tenderstem broccoli and comforting noodles. Diced British turkey brings the protein. Coconut milk tempers the heat and fresh lime brings the zing.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a sieve, a measuring jug & a grater
Prep time
- Roughly dice the onion. Roughly chop the coriander. Finely grate the ginger. Trim and halve the broccoli. Thinly slice the courgette into half-moons. Halve the lime
Build the soup
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the turkey and cook for 10 mins
- Add the onion, broccoli & courgette. Cook for 4 mins, until starting to soften
- Stir in the Thai red curry paste, ginger, hot honey, and lemongrass puree and cook for a further minute
- Add the creamed coconut, stock powder and 400ml hot water (200ml for 1 person). Bring to a boil and simmer for 4 mins, until the turkey is cooked through. Season with salt and pepper
Cook the noodles
- Bring the medium saucepan filled with salted hot water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Plate up
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Stir half the coriander and the juice from half the lime through the soup
- Share the noodles between bowls, then pour over the Thai red turkey soup. Garnish with the remaining coriander and lime, cut into wedges
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