Warm up with a bowl of Thai Curry Noodle Soup that uses up leftover chicken or turkey.
This Thai Curry Noodle Soup takes about 30 minutes to make and is an easy way to use up any leftover cooked chicken or turkey you may have. I haven’t met many soups that I don’t like, but I’d have to say my favorites are usually those featuring Asian flavors. There’s just something so comforting about the flavor and all of the fresh herbs and seasonings that are often used, like cilantro, fresh ginger root, green onion, and mint. Plus….noodles. LOVE THEM!
Using Leftover Chicken or Turkey
One of my go-to items for simple meal prep is rotisserie chicken. Already cooked to perfection, a rotisserie chicken can be used in so many ways and makes it easy when I may not have as much time during the week or weekend to prepare meals. It’s okay to shortcuts sometimes! Of course, you can also use any leftover chicken or turkey you may have cooked for something else. Chop or shred the poultry into bite-size pieces before throwing it into the soup.
How to Make Thai Curry Noodle Soup
Depending on the curry paste you use, the heat level may differ. I used Thai Kitchen red curry paste, and the soup really isn’t spicy at all. But I’ve bought red curry paste from an international market before, and it had a little more heat. If you like a lot of spice, you could use green curry paste instead, which traditionally is much spicier than red curry paste!
The noodles I used in this soup had been taken out of the original package a long time ago, but I’m fairly certain they are Chinese egg noodles. As you can see in the picture above, they are a thin noodle, so they cook pretty quickly and can be added directly to the soup as it cooks, taking only a few minutes to soften. If you use a thicker noodle or a rice noodle, the cooking time will be longer, so be sure to follow the directions on the package.
Garnish with sliced green onion and chopped cilantro for extra flavor and color!
Thai Curry Noodle Soup
Ingredients
- 1/2 tablespoon sesame oil
- 1/4 cup sliced white portion of green onion green ends saved for garnish
- 1- inch piece of fresh ginger peeled and minced
- 2 cloves garlic minced
- 5 ounces shiitake mushrooms
- 3 tablespoons red curry paste
- 8 ounces leftover cooked chicken or turkey
- 32 fluid ounces vegetable broth or chicken broth
- 13.5 fluid ounces canned light coconut milk
- 1 tablespoon soy sauce or tamari
- 8 ounces dried thin Chinese egg noodles
Instructions
- 1. In a large stock pot, heat the sesame oil, white parts of green onions, minced ginger, and garlic over medium heat for 4-5 minutes.
- 2. Add the shiitake mushrooms and saute for 5 minutes, stirring occasionally.
- 3. Add in the curry paste and stir, cooking for about 1 minute before adding the remaining ingredients, except for the noodles.
- 4. Cover and reduce heat to medium-low and allow to cook for 12 minutes. Add noodles and cook for 3 more minutes.
- 5. Serve garnished with cilantro and sliced green onion.
Looking for more soup recipes? Try these favorites!
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