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Turkey Ramen Noodle soup with brussels sprouts, broccoli, and carrots

Turkey Ramen Noodle Soup with Brussels Sprouts

A comforting bowl of ramen noodle soup with Thai red curry paste. It's a great way to use up your leftover Turkey and veggie side dishes from Thanksgiving.
Course Main Course, Soup
Cuisine American, Asian, Holiday
Keyword leftover turkey recipes from thanksgiving, turkey ramen
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 128 kcal


  • 5 cups homemade turkey broth can substitute with low-sodium chicken broth or vegetable broth
  • 2 tablespoons Thai red curry paste
  • 3 cloves 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 roasted diced carrots
  • 1//2 cup roasted broccoli
  • 1 pound roasted brussels sprouts
  • 1/2 - 1 cup kale washed and roughly chopped
  • handful cilantro Thai basil or mint leaves
  • juice from 1 lime
  • 1/4 cup sliced shiitake mushrooms
  • 2 soft boiled eggs


  1. In a large pot, bring the broth, red curry paste, garlic and ginger to a boil on medium-high heat.
  2. 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.
  3. Add cilantro and lime juice. Season with salt and pepper to taste.
  4. Divide into bowls and top with soft-boiled eggs.

Recipe Notes

*You can easily substitute meats to this curry like chicken, beef or shrimp.

Feel free to add other ingredients like bell peppers, tofu, squash or sweet potatoes.

Nutrition Facts
Turkey Ramen Noodle Soup with Brussels Sprouts
Amount Per Serving (1 bowl (1/4 recipe))
Calories 128 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 93mg31%
Sodium 1153mg48%
Potassium 810mg23%
Carbohydrates 16g5%
Fiber 5g20%
Sugar 4g4%
Protein 9g18%
Vitamin A 4840IU97%
Vitamin C 119.2mg144%
Calcium 98mg10%
Iron 2.8mg16%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.