Peel carrots, cut lengthwise into slices, then into 4 cm long strips. Clean spring onions, cut into rings. Coarsely break bean sprouts. Drain bamboo shoots.
Cut turkey breast into tender strips, brown in hot oil, season with salt and pepper. Pour in carrots and the clear soup, gently simmer for 5 min at low temperature with the lid closed, add spring onions after 3 min. Remove the ingredients from the frying pan.
Stir the broth with lime juice, honey, soy sauce, ginger, garlic, sambal oelek and sesame oil. Mix all ingredients with the sauce and arrange in a bowl.
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