
Transform leftover turkey into a vibrant, aromatic Thai-inspired noodle soup. This creamy coconut broth is infused with lemongrass, lime leaves, and red curry paste for a comforting meal that's ready in under an hour.
Heat the vegetable oil in a large, deep frying pan or wok over medium heat. Once shimmering, add the sliced shallot, bruised lemongrass, garlic, chopped chilli, coriander stalks, and lime leaves with a pinch of salt. Sauté for 4-5 minutes, stirring frequently, until the shallots are golden and the mixture is highly aromatic.
Add the red Thai curry paste to the pan, stirring well to coat the aromatics. Cook for 2-3 minutes until the paste begins to split and release its oils. Pour in the coconut milk and chicken stock, bring to a boil, then reduce the heat and let it simmer gently for 5-6 minutes.
While the broth simmers, place the rice vermicelli noodles in a large heatproof bowl and cover with boiling water. Let them soak for 5 minutes to soften, then drain and divide the noodles between two serving bowls.
Stir the fish sauce and lime juice into the coconut broth. Add the torn turkey, beansprouts, and tofu puffs (if using), and simmer for another minute or two until everything is heated through. Use a slotted spoon to find and remove the lemongrass stick and lime leaves.
Ladle the hot soup and its ingredients over the noodles in the bowls. Garnish with fresh coriander leaves, sliced red chilli, and torn Thai basil. Serve immediately with extra lime wedges on the side for squeezing over.
If you don't have leftover turkey, rotisserie chicken works perfectly as a substitute. For a vegetarian version, replace the turkey with extra tofu and use vegetable stock and soy sauce instead of chicken stock and fish sauce.




