Thai turkey soup

Photo: Salt and Lavender

Red curry paste, coconut milk and rice noodles. Thirty minutes and the turkey tastes brand new. Basil, cilantro, a squeeze of lime.

From Natasha Bull at Salt and Lavender · @saltandlavender

Turkey and rice noodles in a red curry and coconut milk broth with bell pepper, finished with basil, cilantro, scallions and lime.

You need

• 1 tbsp olive oil
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 3 heaping tbsp Thai red curry paste
• 4 cups chicken broth
• 2 cups water
• Juice of 1/2 lime
• 2 cups cooked turkey, shredded or chopped
• 7 oz rice noodles
• 1 red bell pepper, chopped
• 1 can (13.5 oz) full-fat coconut milk
• A handful each of fresh basil, cilantro and chopped scallions
• Salt and pepper
• Lime wedges, to serve

How to make it

1. Heat the oil in a large soup pot over medium-high heat and cook the onion until soft, about 5 minutes.
2. Add the garlic and curry paste and stir 30 seconds, until fragrant.
3. Add the broth, water, lime juice, turkey, rice noodles and bell pepper. Turn the heat to high and bring to a boil.
4. Lower to medium-low, stir in the coconut milk and simmer 10 minutes, until the noodles are tender.
5. Stir in the basil, cilantro and scallions, season with salt and pepper, and serve right away with lime wedges.

Written in our own words from Natasha Bull's recipe, with their quantities. The original: Thai turkey soup, Salt and Lavender.

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