Our Thai soup with turkey and noodles is a fantastic way to use a turkey carcass that you might have leftover after a big roast. Put it in with the coconut milk, 300ml of water and simmer for 20 minutes. This will develop the flavour and remove any small remaining pieces of turkey that are on the carcass. Strain and then continue with the recipe from step 2. This Thai soup will also work well with any left over chicken. You could make your own Thai red curry paste but with so many ready made options in the supermarkets, we won’t tell if you don’t! One thing is for sure, once you’ve made this Thai soup, a shop bought carton or tin will never do again. The coconut milk is rich and creamy and the Thai red curry paste provides just enough heat to warm you through without blowing you away with spice. Trust us, you’ll make this again and again.
- 125g Thai rice noodles
- 2tbsp Thai red curry paste
- 2 x 400ml cans coconut milk
- 200g cooked turkey or chicken meat, broken into pieces
- 1 bunch of spring onions, trimmed and chopped
- 1 red pepper, deseeded and cut into strips
- zest and juice of 1 lime
- dash of fish sauce
Put the noodles into a large bowl and pour over boiling water to cover. Leave for 4 mins until the noodles swell up and turn white.
Meanwhile, put the curry paste into a pan with the coconut milk. Heat gently, stirring.
Add the turkey, spring onions, red pepper, lime zest and juice, fish sauce and a pinch of sugar. Warm through for a few mins.
Add the noodles and heat up for 1 min.