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


Preheat the oven to 200˚c.

For the curried paneer, in a large bowl combine the spices, salt, 1 tbsp of U:Me oil, and paneer and coat thoroughly, set aside whilst you make the onion fritters. For the fritter, in another bowl whisk the flour, water, salt, chilli powder, and U:Me oil until there are no lumps and it resembles double cream, add the onion and chilli and mix to coat.

Place the mixture on a small baking tray lined with baking paper and spread it out into a thin layer. Bake in the oven for 30-35 minutes until golden brown, cut into 12 pieces. Heat a large frying pan over a high heat, add 1 tbsp of U:Me oil followed by the curried paneer and halved pak choi (you may need to do this in two batches).

Fry for 2 minutes until the paneer is golden brown, then flip over and cook for two minutes on the other side. Remove the paneer and pak choi from the pan with a slotted spoon and set aside. In the same pan as the paneer add the oil, followed by the garlic and ginger.

Cook quickly for 30 seconds, stirring constantly then add the green beans and cook for another 30 seconds. Add the peppers and spring onions and stirring constantly cook for a further 2 minutes. Add the sriracha, soy sauce, 5 spice, and soft brown sugar; this should bubble straight away and cook for a further 1 minute.

Then add the cooked noodles and reserved paneer and pak choi, give it a good stir to ensure everything is covered in sauce. Place into 4 bowls, top each with 3 baked onion fritters and sprinkle over the coriander leaves and thinly sliced spring onion.