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 🙂
Turkey Ramen Noodle Soup with Brussels Sprouts
- 5 cups homemade turkey broth - can substitute with low-sodium chicken broth or vegetable broth
- 2 tablespoons Thai red curry paste
- 3 cloves of garlic minced
- 1 Tablespoon fresh ginger minced
- juice from 2 limes
- Sea salt to taste
- * 2 small boneless turkey breast or chicken breast cooked
- 1 3 ounce package dried ramen noodles (discard the seasoning packets) or fresh Japanese ramen
- 1/2 cup of roasted diced carrots
- 1//2 cup roasted broccoli
- 1 pound roasted Brussels Sprouts
- 1/2 - 1 cup of kale washed and roughly chopped
- Handful cilantro Thai basil or mint leaves
- juice from 1 lime
- 1/4 cup sliced shitake mushrooms
- 2 soft boiled eggs
- In a large pot, bring the broth, red curry paste, garlic and ginger to a boil on medium-high heat.
- Toss in dried or fresh ramen noodles. Bring the pot to a boil and allow to simmer for 3 minutes. Stir occasionally. Toss in the kale and allow to wilt for about a minute. Add the roasted carrots, brussels sprouts, broccoli, shitake mushrooms and/or any other vegetables you have leftover.
- Add cilantro and lime juice. Season with salt and pepper to taste.
- Divide into bowls and top with soft boiled eggs.
***Feel free to add other ingredients like bell peppers, tofu, squash or sweet potatoes.
***You can easily substitute meats to this curry like chicken, beef or shrimp.
More recipes to use up leftovers: