This speedy noodle soup is ready in just 20min. If you don’t have any leftover turkey then you could use chicken or beef instead, swapping the chicken stock for beef stock, if preferred.
Step 1Heat a medium pan over medium-high heat and dry-fry the curry paste for 30sec until fragrant. Stir in stock and coconut milk, increase heat to high and bring to the boil.
Step 2Reduce heat to medium and add the noodles to the pan. Bubble for 3min, or until tender, then stir in the turkey, beansprouts and most of the spring onions (reserve some for garnish). Heat through, making sure the turkey is piping hot, and check seasoning.
Step 3Divide between 4 bowls and top with the reserved spring onions, chilli and coriander. Serve with lime wedges for squeezing over.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
