Learn . Laugh . Eat

Recipe of the month: Leftover Curry Noodle Soup

Prep:

Cook:

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.

  • 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

  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

  1. 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
  2. Once the stock is boiling vigorously, add the mushrooms and tofu and cook for 3 minutes
  3. Add the noodles and spinach into the soup and cook for a further 2 minutes
  4. 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'

Serving

  1. Serve noodles immediately in a large bowl covered in soup
  2. Garnish with coriander, seaweed and finely chopped chillies

  • 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

  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

  1. 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
  2. Once the stock is boiling vigorously, add the mushrooms and tofu and cook for 3 minutes
  3. Add the noodles and spinach into the soup and cook for a further 2 minutes
  4. 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'

Serving

  1. Serve noodles immediately in a large bowl covered in soup
  2. Garnish with coriander, seaweed and finely chopped chillies
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