- Calories 297
- Fat 10g
- Satfat 4g
- Unsatfat 6g
- Protein 27g
- Carbohydrates 27g
- Fiber 2g
- Sugars 3g
- Est. added sugars 0g
- Sodium 710mg
- Calcium 4% DV
- Potassium 10% DV
Thai Coconut Curry Noodle Soup
Kelsey Hansen
Ginger, Thai curry paste, garlic, and jalapeño pack powerful flavor that transforms leftover Thanksgiving turkey into the ideal cold-weather soup. Don't skip out on the toppings—cilantro, scallions, cashews, and a spritz of fresh lime help the East Asian-inspired flavors shine in this complete meal-in-a-bowl.
How to Make It
Step 1
Cook noodles according to package directions; drain. Rinse with cold water; drain.
Step 2
Heat oil in a large Dutch oven over medium. Add shallots, garlic, jalapeño, and ginger; sauté 4 minutes. Stir in curry paste and curry powder; cook 1 minute. Add stock and coconut milk; bring to a simmer.
Step 3
Combine 3 tablespoons cold water and cornstarch in a small bowl. Add cornstarch mixture, turkey, snap peas, and salt to pan; bring to a simmer and cook 2 minutes or until thickened.
Step 4
Remove jalapeño and ginger; discard. Place about 1/3 cup noodles in each of 6 bowls; top each serving with 1 cup stock mixture. Top servings evenly with cilantro, scallions, cashews, and lime wedges.
Also appeared in: Cooking Light, November, 2017
