Description
A fragrant and comforting turkey and lemongrass curry noodle soup combining tender leftover roast turkey, aromatic Thai spices, and creamy coconut milk, served over delicate vermicelli noodles for a warm, flavorful meal.
Ingredients
Scale
Soup Base
- 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 lime leaves (optional)
- 2 ½ tbsp red Thai curry paste or laksa paste
- 400ml coconut milk
- Good-quality chicken stock (approximately 500ml)
Noodles & Protein
- 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)
Garnish
- 10g Thai basil, torn
- Coriander leaves
- Sliced red chilli
Instructions
- Prepare the Aromatics: Heat the vegetable oil in a large deep frying pan or wok over medium heat. Once the oil is shimmering, add the shallot, bruised lemongrass, chopped garlic, half of the chopped red chilli, coriander stalks, lime leaves (if using), and a pinch of salt. Cook for 4-5 minutes, stirring frequently until the shallot turns golden and the mixture is fragrant.
- Add Curry Paste: Stir in the red Thai curry paste, coating all the ingredients evenly. Cook for 2-3 minutes until the paste begins to separate and release its oils, intensifying the aroma.
- Add Liquids and Simmer: Pour in the coconut milk and enough good-quality chicken stock to create a flavorful broth, then bring the mixture to a boil. Reduce the heat to a simmer and cook gently for 5-6 minutes.
- Soften the Noodles: While the soup simmers, place the vermicelli rice noodles in a large bowl and cover with boiling water. Let them soak for about 5 minutes until they soften. Drain and divide the noodles between two serving bowls.
- Season and Add Proteins: Stir the fish sauce and lime juice into the simmering coconut broth. Add the torn turkey, beansprouts, and tofu puffs (if using) to the soup. Remove the lemongrass and lime leaves with a slotted spoon.
- Assemble and Garnish: Once the turkey and tofu puffs are heated through, ladle the soup with its ingredients over the noodles in the bowls. Garnish with coriander leaves, the remaining sliced red chilli, and torn Thai basil. Serve with lime wedges on the side for extra zing.
Notes
- Using leftover turkey or chicken works well as it adds depth to the soup without extra cooking time.
- Lemongrass and lime leaves are optional but add authentic Thai citrusy fragrance.
- For a vegetarian version, omit the turkey and use vegetable stock instead of chicken stock.
- Adjust the amount of red chilli to control the heat level according to your preference.
- Tofu puffs add texture and protein but can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: turkey curry soup, lemongrass soup, Thai noodle soup, coconut milk soup, leftover turkey recipe
