With only four core ingredients, this shortcut noodle soup is perfect for ~~lazy~~ busy weeknights. You cook extra lean ground turkey, Thai red curry sauce, broth, and instant noodles in the same pot to make a high protein meal in 30 minutes or less. Each serving is packed with 30g of protein but only 10g of fat and 390 calories.

eating a bowl of Thai red curry noodles with chopsticks and a soup spoon

Everything you need is available at Trader Joe’s. Though I’ve included notes in the recipe card below with non-TJ’s alternatives. I hope you can use this as more of a framework for making high protein noodle soups with all kinds of sauce + noodle combos.

Trader Joe's Thai red curry sauce, miso ginger broth, ground turkey, squiggly knife cut style noodles, and honey roasted peanuts

I’m in love with Trader Joe’s squiggly knife cut style noodles. They’re so good on their own but even better when upgraded. Check out my hoisin beef noodles and sticky garlic chicken noodles for two examples of “upgraded” instant noodles. And the miso ginger broth works great for healthy broth bowls.

I hope you enjoy these noodle bowls and come back for more high protein recipes. Until then. – Mason

Thai red curry ground turkey and broth in a bowl with Trader Joe's squiggly knife cut noodles, cilantro, and lime wedges

Thai Curry Noodle Soup

A one-pot soup with extra lean mince and knife cut style noodles in a Thai red curry and miso ginger broth.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: Servings

Calories: 390kcal

Author: Mason Woodruff

Ingredients

1 teaspoon Olive Oil
1 pound Ground Turkey or Chicken Breast 99% lean
1 bottle (1 ¼ cups) Trader Joe's Thai Red Curry Sauce
4 cups Trader Joe's Miso Ginger Broth
2 cups Water
3 packets Trader Joe's Squiggly Knife Cut Style Noodles

For Serving

2 Limes
2-3 handfuls Fresh Cilantro roughly chopped
1-2 oz Roasted Peanuts roughly chopped (optional)

Instructions

Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the ground turkey and cook on one side for 2-3 minutes until golden brown. Break apart with a spatula and fully cook.
Add the curry sauce, broth, and water to the pot with cooked ground turkey. Bring to a boil before adding the noodles. Cook the noodles for 3-4 minutes until al dente before turning off the heat and adding the sauce packets that come with the noodles.
To serve, add the noodles to bowls (I like to use tongs or chopsticks) then ladle over the broth and turkey. Be sure to stir the pot all the way to the bottom to incorporate the ground turkey.
Garnish with the roasted peanuts, cilantro and/or scallions, and a healthy squeeze of lime juice.

Notes

The nutrition facts below do not include any peanuts or garnishes, only the soup and noodles.

Ingredient Substitutions

Thai Red Curry Sauce – Swap for a can of reduced fat coconut milk, 1-2 tablespoons of Thai red curry paste, and possibly extra diced onion and crushed garlic/ginger. There’s also a TJ’s Thai yellow curry sauce that should be milder, in case you’re spice sensitive.
Miso Ginger Broth – You can add a tablespoon of white miso paste and 2-3 cubes of frozen crushed ginger to chicken broth.
Squiggly Noodles – The recipe uses the soy and sesame sauce packets that comes with the noodles. Other instant noodles like Momofuku soy and scallion noodles are the closest alternative. You can also use any instant noodle and add your own splash of low sodium soy sauce and toasted sesame oil to taste.

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