2 tsp. coconut oil (or any preferred oil)
2 bell peppers, any color, sliced into 1/4” pieces
1 jar Clean Plate Pantry Thai Red Curry Sauce
2 cups broth or stock (turkey, chicken, or vegetable)
1 lb. roast turkey (or chicken), diced or pulled into bite-sized pieces
2 cups cooked rice noodles or spaghetti squash
Chopped cilantro or basil, sliced scallions, and/or peanuts for garnish

In a large pot over medium heat, sauté the peppers in the oil until softened. Add Thai Red Curry sauce and broth and bring to a simmer. Add roast turkey and return to a simmer. Add rice noodles to serving bowls and top with soup. Garnish as desired.