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Vietnamese turkey noodle soup
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This colorful dish is packed with bright flavors and lots of filling lean turkey, veggies and noodles.
- Put the turkey in a Dutch oven. Add the stock, carrots, ginger and garlic and bring to a boil over high heat. Stir in the cabbage and return to a boil.
- Stir in the noodles, bean sprouts, scallions and chili pepper. Reduce the heat to medium-low, cover and simmer for 5–10 minutes, stirring occasionally, until the noodles are tender and the turkey is cooked through.
- Remove from the heat and stir in the fish sauce (to taste), lime juice and herbs. Season with salt, if needed. Divide among four large bowls and serve hot, with lime wedges.