Posted on 12th Jul 2025

Leftover Curry Noodle Soup

Curry is one of those unique dishes, like cold pizza, that seems to improve with time. This recipe transforms your leftovers into a flavorful broth, ideal for a delicious noodle soup.

Cuisine

Thai

Time

25 min

Servings

2 people people

Ingredients

1 cup left over Thai / Indian curry
1 cup chicken stock (stock cubes can be used or if you have a chicken carcass left from a roast, they are ideal)
½ can coconut milk
1 pack of rice vermicelli (soaked)
½ bag spinach
3 Chinese / Japanese Shitake mushrooms (soaked overnight in hot water if dried / can use fresh)
A handful of beansprouts
A handful deep fried tofu (buy ready fried in Chinese supermarket)
5 slices fresh ginger
¼ bunch coriander / Finely sliced Japanese dried seaweed to garnish

Method

PREPARATION

1. Soak the noodles in hot water for 3 minutes

2. Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)

3. Finely chop the coriander and place in a separate prep bowl

4. Wash the bean sprouts in a sink full of cold water. Place in colander to drain

COOKING

5. In a deep saucepan / stock pan, prepare your stock by bubbling your curry through and then adding the chicken stock and coconut milk. Bring to boil

6. Once the stock is boiling vigorously, add the mushrooms and tofu and cook for 3 minutes

7. Add the noodles and spinach into the soup and cook for a further 2 minutes

8. Add the bean sprouts to the noodles just 10 seconds before serving

N.B. This is a very fast cooking process so be careful not to overcook the noodles. They should be eaten ‘al dente'