Kelsey Hansen
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 6 (serving size: about 1 cup soup and 1/3 cup noodles)

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

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