You will enjoy this Asian-inspired soup with rice noodles, crunchy vegetables, fresh gingerroot and a little heat from the Sriracha. Only 250 calories a serving is an added bonus!

1 tablespoon sesame oil

3/4 lb lean ground turkey breast

2 cloves garlic, finely chopped

1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger

1 carton (32 oz) Progresso™ chicken broth

3 tablespoons soy sauce

1 tablespoon lime juice

2 teaspoons Sriracha sauce

1 1/2 teaspoons red curry paste

1 cup snow peas, cut in half diagonally

1/2 cup grated carrot

1 red bell pepper, cut into thin 1-inch strips

3 oz uncooked rice noodles, cooked as directed on package

1/4 cup chopped fresh cilantro

1 In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes or until turkey is no longer pink.
2 Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes. Stir in snow peas, carrot and bell pepper; cook uncovered 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked noodles and cilantro; cook just until heated through.