Roast Turkey & Noodle Soup

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An Asian winter warmer as an alternative to use up that leftover turkey using our Kinsale Bay Carrot & Coriander Soup!



1 small onion diced

1 yellow pepper diced

150g mangetout fresh or frozen (or replace with frozen peas or green beans)

1 Kinsale Bay Carrot & Coriander soup 400g

100ml of warm water

300g of leftover roast turkey chopped into bite size chunks

230g (1 pack) vermicelli rice noodles

Fresh coriander leaves roughly chopped

Sesame oil to garnish (optional)


  1. Drizzle a tsp. of vegetable oil or coconut oil in medium sized pot. Place over a medium heat and add the diced onion and pepper. Cook with a lid on for 5 minutes until the onion and pepper are softened but not brown.
  2. Add the Kinsale Bay Carrot & Coriander soup, the mangetout, the leftover turkey and the rice noodles. Slowly bring to the boil and simmer for 5 minutes until the noodles are soft and the turkey is reheated thoroughly. Top up with warm water if necessary.
  3. Pour into warm bowls and garnish with the coriander leaves and a small drizzle of sesame oil (leave out the sesame oil if preferred).





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