Turkey & lemongrass curry noodle soup

• vegetable oil↗2 tbsp tbsp
• shallot↗1

  finely sliced

• lemongrass1 stick

  bruised and tied in a knot

• garlic cloves↗3

  finely chopped

• red chilli↗1

  half finely chopped, half finely sliced

• coriander10g g

  leaves picked and stalks finely chopped

• 3 lime leaves3

  (optional)

• red Thai curry paste↗2 ½ tbsp tbsp

  or laksa paste

• coconut milk↗400ml ml
• chicken stock↗300ml good-quality ml

  good-quality

• vermicelli rice noodles↗100g g
• fish sauce↗½ tbsp tbsp
• lime↗1

  juiced, plus more wedges to serve

• leftover roast turkey200g g

  or chicken, torn into chunks

• beansprouts100g g
• tofu puffs100g

  (optional)

• Thai basil↗10g

  torn

Step-by-step instructions

1. 1

   Tip the oil into a large, deep frying pan or wok on a medium heat. Once the oil is shimmering, scatter in the shallot, lemongrass, garlic, chilli, coriander stalks, lime leaves and a pinch of salt. Cook for 4-5 mins, stirring often, until the shallot is golden and everything is aromatic.

2. 2

   Add the curry paste, stirring well to coat all of the ingredients. Cook for 2-3 mins until the paste begins to split and release some of its oils, then pour in the coconut milk and stock. Bring to the boil, then reduce the heat to simmer for 5-6 mins.

3. 3

   Meanwhile, put the noodles in a large bowl and cover with boiling water. Leave to soften for 5 mins, then divide between two bowls. Pour the fish sauce and lime juice into the coconut broth, then stir through the turkey, beansprouts and tofu puffs (if using). Remove the lemongrass and lime leaves using a slotted spoon.

4. 4

   When the turkey and tofu puffs are heated through, divide them and the soup between two bowls, covering the noodles. Garnish with the coriander leaves, sliced red chilli and Thai basil. Serve with lime wedges on the side for squeezing over.