Spicy Red Curry Noodle Soup

#spicy #comforting #noodlesoup #slurpseason

My first recipe post! Before we dive in, let's address the elephant in the room. You might be wondering why I'm starting with a recipe rather than plunging into the worlds of wellness & marketing. Truth be told, there's a part of me that feels slightly apprehensive about sharing my marketing insights.

After all, my marketing knowledge didn't come from a textbook or a university degree, but from first-hand experience, countless hours listening to podcasts, reading books, and learning from mentors in the field. And while my therapist assures me that I should push past my self-imposed boundaries, I can't help but feel a little like an imposter.

So for now, let's start with something I know I'm good at - food and recipes. And trust me, you're in for a treat with this one!

And yes, it's a bit unorthodox for a summer recipe, but trust me, you'll thank me on those cooler evenings!

Random fact: the day prior to cooking this recipe, I stumbled upon a gorgeous Le Creuset cast iron saucepan with a wooden handle in a charity shop in Hampton Court for £35.00. So, naturally, I had to use it to make the spicy minced turkey and it was delicious. You honestly can’t beat cooking with cast iron.

So let’s get into it…

Serves: 4 large portions 🍜

Time: 45 minutes

My Fiancé’s rating: 8.7/10 (apparently there’s no such thing as a perfect 10)

Ingredients:

• 500g minced Turkey

• 3 cloves garlic, finely minced

• 2 inches fresh ginger, minced

• 1 red chilli, chopped fine

• 1 tbsp soy sauce or coconut aminos

• 2 tbsp coconut oil

• 1 white onion, sliced

• 250g chestnut mushrooms, sliced

• 1 bell pepper, sliced

• 3 spring onion, sliced thin (whites and greens separated)

• 3-4 tbsp red curry paste

• 6 cups chicken stock

• 400ml coconut milk

• 1 tbsp fish sauce

• 1 lime, juiced

• 200g fresh spinach

• 250g dried medium egg noodles

Garnish:

• Fresh coriander (cilantro)

• Fresh basil

• The greens from the spring onion

• Sliced green chilli

Method:

1. Let’s start with browning the turkey. In a skillet over medium heat (I used my new cast iron saucepan, obviously), melt 1 tbsp coconut oil. When hot, add 1/3 of your garlic, ginger, and red chilli and stir until fragrant.

2. After 1-2 minutes, add your minced turkey and brown. After a few minutes, add your soy sauce (or coconut aminos).

3. Once the meat is no longer pink and it’s properly cooked, remove from the heat and cover. Place to one side off the heat.

4. In a separate stock pot or dutch oven, melt the other tbsp of coconut oil over medium heat. Add your peppers, onion, and mushrooms. Cook and stir for 4-5 minutes until your vegetables start to soften.

5. Then, add the remainder of the garlic, ginger, chilli, and the white part of your spring onion. Stir well to incorporate and avoid burning. Let this cook for 2-3 minutes until fragrant.

6. Add your curry paste and mix until full incorporated. Once everything is well combined, add your chicken stock and coconut milk, and bring to a boil.

7. Once your soup has boiled, reduce to a low/medium simmer and add your spinach, noodles, lime juice, and fish sauce. Your noodles should be ready in about 6-8 minutes, but make sure you check packet instructions.

8. To serve, use tongs to portion your noodles and add your veggies + broth. Ladle in your minced turkey and top it with your fresh coriander, basil, green chilli and the remainder of your spring onion!

And voilà, there you have it! A spicy, hearty, and flavourful bowl of soup perfect for any chilly summer evening. It’s as simple as it is satisfying, and completely customisable to your preferences or dietary needs.

Notes:

• Of course, if your vegan or vegetarian, or simply don’t fancy some turkey - feel free to swap the minced turkey with some crumbled tofu. You can also use some baked crispy tofu bites (mental note to post my recipe for my crispy tofu bites in the future)!

• If you’re not feeling minced turkey, minced beef is also another great option, as is pork, or dumplings! I actually always use the Itsu chicken dumplings in my mushroom miso ramen (another recipe I need to share).

• Please feel free to tone down the spice if you need!

• Also, apparently the Brits spell is ‘chilli’ but in America we write ‘chili’. Since I’m an American living in London, I’ll have to default to my current geographical location for spelling. Thus, chilli.

All the tagged ingredients can be purchased from WellEasy - the online members club where I currently head up the marketing team. We're all about making healthy living easy and affordable, and our members enjoy up to 35% off RRP on over 4k+ products. Plus, as a little welcome treat, use code BARI10 at checkout for £10 off your first order over £50. It comes with a 30-day free trial too. Happy cooking!

Know someone who’d fancy this recipe? It would mean a lot of if you shared and encourage them to subscribe! Thank you in advance :)