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Turkey & lemongrass curry noodle soup

Turkey & lemongrass curry noodle soup in a white bowl

Turkey & lemongrass curry noodle soup

Name: Turkey & lemongrass curry noodle soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 tbsp vegetable oil; 1 shallot finely sliced; 1 stick lemongrass bruised and tied in a knot; 3 garlic cloves finely chopped; 1 red chilli half finely chopped, half finely sliced; 10g coriander leaves picked and stalks finely chopped; 3 3 lime leaves (optional); 2 ½ tbsp red Thai curry paste or laksa paste; 400ml coconut milk; 300ml good-quality chicken stock; 100g vermicelli rice noodles; ½ tbsp fish sauce; 1 lime juiced, plus more wedges to serve; 200g leftover roast turkey or chicken, torn into chunks; 100g beansprouts; 100g tofu puffs (optional); 10g Thai basil torn

Helena Busiakiewicz

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 5 out of 5.0 ratingsRate

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Craving hot, spicy and crunchy things after Christmas when the festive food has been so rich? This hits the spot every time and also uses up leftover turkey

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 shallot

finely sliced
1 stick lemongrass

bruised and tied in a knot
3 garlic cloves

finely chopped
1 red chilli

half finely chopped, half finely sliced
10g coriander

leaves picked and stalks finely chopped
3 3 lime leaves

(optional)
2 ½ tbsp red Thai curry paste

or laksa paste
400ml coconut milk
300ml good-quality chicken stock
100g vermicelli rice noodles
½ tbsp fish sauce
1 lime

juiced, plus more wedges to serve
200g leftover roast turkey

or chicken, torn into chunks
100g beansprouts
100g tofu puffs

(optional)
10g Thai basil

torn

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Nutrition: Per serving

kcal919
fat57g
saturates33g
carbs53g
sugars8g
fibre6g
protein45g
salt2.82g

Method

step 1

Tip the oil into a large, deep frying pan or wok on a medium heat. Once the oil is shimmering, scatter in the shallot, lemongrass, garlic, chilli, coriander stalks, lime leaves and a pinch of salt. Cook for 4-5 mins, stirring often, until the shallot is golden and everything is aromatic.
step 2

Add the curry paste, stirring well to coat all of the ingredients. Cook for 2-3 mins until the paste begins to split and release some of its oils, then pour in the coconut milk and stock. Bring to the boil, then reduce the heat to simmer for 5-6 mins.
step 3

Meanwhile, put the noodles in a large bowl and cover with boiling water. Leave to soften for 5 mins, then divide between two bowls. Pour the fish sauce and lime juice into the coconut broth, then stir through the turkey, beansprouts and tofu puffs (if using). Remove the lemongrass and lime leaves using a slotted spoon.
step 4

When the turkey and tofu puffs are heated through, divide them and the soup between two bowls, covering the noodles. Garnish with the coriander leaves, sliced red chilli and Thai basil. Serve with lime wedges on the side for squeezing over.

Recipe from Good Food magazine, December 2024

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