Method

Step 1

Cook the confit turkey thigh according to the cooking instructions on the packaging.

Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.

Step 2

Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.

Step 3

Add the Krafted by Kelly bone broth, water and lime juice. Increase heat to high and bring to a gentle boil.

Step 4

Stir in the coconut milk. Reduce heat to medium-low and let the soup simmer for 10 minutes.

Step 5

Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. Shred the turkey and cook the noodles.  

Step 6

Serve immediately – add the turkey to the noodles, add the soup and top it with garnish and an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. We suggest adding more bone broth if you need to add more liquid (e.g. reheating leftovers the next day).