Thai Broth with Turkey and Rice Noodles
Low cal spray olive oil
1 packet Mallon’s Low Fat Turkey Sausages, cut each sausage into 4 pieces
1 red onion,very finely sliced
40g dried Shitake mushrooms, soaked in 250mls of boiling water for 30 minutes to rehydrate
1 red pepper, finely sliced
1½ litres of chicken stock (made from 2 wheat free stock cubes)
2 cloves of garlic, crushed
½ a fresh red chilli, finely chopped
30g piece of fresh ginger, peeled and finely grated
2 teaspoons hot curry powder
180g dried rice noodles
A small bunch of finely chopped fresh coriander
Heat a large saucepan, spray it with oil and gently fry the sausage pieces until cooked, add the onion and fry until soft.
Remove the Shitake mushrooms from the liquid (save the liquid) and chop before adding to the pan along with the red pepper slices and fry for 2 minutes.
Quickly pour the mushroom liquid and chicken stock into the saucepan and bring to the boil, then reduce the temperature and simmer gently while you add garlic, chilli, ginger and curry powder, continue to simmer gently for about 3 minutes before adding rice noodles.
The noodles will only take a minute to cook, so quickly stir in the spinach and chopped coriander. When the noodles are tender and spinach has wilted, ladle into warm bowls and serve.