Thai Turkey with Carrot Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground turkey cooked with fresh ginger, garlic, and shallots in a rich coconut broth, served over ribboned carrots instead of noodles. The dish is spiced with sriracha and finished with fresh cilantro and lime. It's a complete, aromatic one-pan meal.
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon canola oil
- 1 ½ lbs 99% lean ground turkey breast
- 2 medium shallots (thinly sliced or minced)
- 2 teaspoons minced fresh ginger
- 2 garlic cloves (minced)
- 3 packed cups carrot “noodles” (you can use a spiralizer, buy them spiralized or just use a vegetable peeler like I did)
- 3 tablespoons low sodium soy sauce
- 1 cup canned light unsweetened coconut milk (shake the can before opening as milk may have separated)
- 1/3 cup low sodium fat free chicken broth
- 1-2 teaspoons sriracha ((you can start with one and stir in more at the end to taste if you want more))
- ¼ cup chopped cilantro ((I know lots of people hate cilantro, I think basil would be a good substitute!))
- 2 tablespoons fresh lime juice
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 666mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 424mg
- Calcium
- 72mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 666MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.