Curry noodle soup for dinner tonight was this lazy gal’s solution.
We had some old packets of curry flavor flat noodles that I wasn’t sure were still good, so that’s where I started.
Bloomed some leftover thai red curry paste in oil, added more ginger and garlic, the curry spice packets from the noodles, and let that cook together. Then water and the mushrooms in half, and leftover chicken thighs in the other half. Later, coconut milk, spinach, and the separately (under) boiled noodles. Adjusted with some Maggi seasoning, soy sauce, jaggery, and lime juice and finished with cilantro.
Turned out quite well, and was a change from the veggie ramen noodle soup sis usually makes (which is delicious). Two pots reduced to one container of leftovers 
