
Recipe of the month: Leftover Curry Noodle Soup
Curry is one of those rare foods, along with cold pizza, that always tastes better the next day (just me..?). This recipe uses your leftovers to create a delicious broth, the perfect base for a tasty noodle soup.
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
Cooking
N.B. This is a very fast cooking process so be careful not to overcook the noodles. They should be eaten ‘al dente'
Serving
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.
- 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
Preparation
Cooking
N.B. This is a very fast cooking process so be careful not to overcook the noodles. They should be eaten ‘al dente'
Serving
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.