Thai-Style Turkey and Lemongrass Curry Noodle Soup

Name: Thai-Style Turkey and Lemongrass Curry Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 200 g leftover roast turkey or chicken, torn into chunks; 100 g tofu puffs; 100 g vermicelli rice noodles; 400 ml coconut milk; 300 ml good-quality chicken stock; 100 g beansprouts; 2.5 tbsp red Thai curry paste or laksa paste; 2 tbsp vegetable oil; 1 shallot, finely sliced; 1 stick lemongrass bruised and tied in a knot; 3 clove garlic cloves; 1 red chilli half finely chopped, half finely sliced; 10 g coriander, leaves picked and stalks finely chopped; 3 lime leaves; 0.5 tbsp fish sauce; 1 lime juiced, plus more wedges to serve; 10 g Thai basil torn

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.

Servings2 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

leftover roast turkey or chicken, torn into chunks
200 g
tofu puffs
100 g
vermicelli rice noodles
100 g
coconut milk
400 ml
good-quality chicken stock
300 ml
beansprouts
100 g
red Thai curry paste or laksa paste
2.5 tbsp
vegetable oil
2 tbsp
shallot, finely sliced
1
stick lemongrass bruised and tied in a knot
1
garlic cloves
3 clove
red chilli half finely chopped, half finely sliced
1
coriander, leaves picked and stalks finely chopped
10 g
lime leaves
3
fish sauce
0.5 tbsp
lime juiced, plus more wedges to serve
1
Thai basil torn
10 g

Step-by-Step Instructions

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.