Spicy coconut turkey noodle soup


Serves 4, ready in 25 minutes

For the stir fry:

  • 2 tbsp U:Me Coconut Oil blend
  • 250g leftover turkey, shredded
  • 1 onion
  • 2 garlic cloves, finely sliced
  • 2 chopped lemongrass
  • 1 tbsp finely chopped ginger
  • ½ tsp turmeric
  • 1 tbsp Thai red chilli paste
  • 1 tbsp soy sauce 
  • A handful of mange tout
  • A handful of Brussels sprouts
  • 400ml coconut milk
  • 1ltr chicken stock
  • 1 red pepper, sliced 
  • 4 nests of dried rice noodles, such as pad Thai noodles

Allergens: soy, check chilli paste for additional allergens


Finely slice the onions and garlic and sweat down with the U:Me coconut oil blend for 3-4
minutes until soft. Add the ginger, lemongrass, turmeric and chilli paste and cook for 1-2
minutes, allowing the flavours to infuse into the oil.

Slice the red pepper and sprouts and add to the saucepan, along with the mange tout. Pour in
the coconut milk and chicken stock, soy sauce and lime juice and bring to a boil.

Add the shredded turkey and boil for 10 minutes. Cook the noodles according to packet
instructions and add to the saucepan.

Divide among bowls and top with coriander, basil, finely sliced red chillis and a wedge of lime.