Turkey Ramen Noodle Soup is an easy and comforting dish to use up your leftover Turkey and veggie side dishes from Thanksgiving.
Even though some nights she wouldn’t get home from work until it was almost time for supper, she somehow managed to make a multicourse meal from scratch making sure that there was always some sort of soup on the menu every night.
Sometimes, we would make an entire meal out of soup by adding noodles or rice into the broth as well.
Plus it’s so simple to make because after weeks of prepping and cooking for the big Turkey feast, easy and fuss-free is totally what we’re going for.
We start off with either turkey stock or chicken broth and bring it to a boil along with some Thai Red Curry paste. Once it simmers, throw in some leftover turkey or chicken along with those roasted veggies you have – I used roasted carrots, brussels sprouts, and broccoli.
And just because, I topped mine with some shitake mushroom slices and a runny egg to make this even more jam-packed with flavor.
Just before serving, toss in a handful of cilantro and a sprinkling of fresh lime juice to balance out the aromatic features .
It makes a great way to repurpose all those leftovers and is comforting after a long day of scoping out Black Friday deals 🙂
More recipes to use up leftovers: