Turkey & lemongrass curry noodle soup

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

Prep:15 mins
Cook:30 mins

Serves 2
Easy

Nutrition per serving

kcal 919
fat 57g
saturates 33g
carbs 53g
sugars 0g
fibre 6g
protein 45g
salt 2.82g

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
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

Method

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.
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.
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.
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.