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.
Cook noodles according to package directions; drain. Rinse with cold water; drain.
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.
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.
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
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