Thai Coconut Turkey Soup is the most delicious way to turn your turkey dinner leftovers into something special. It’s made with a coconut milk and Thai green curry broth and loaded with shredded turkey, shiitake mushrooms, yellow peppers, and noodle-like bean sprouts. And taking only 25 minutes to make, you’ll be sitting down to a delicious bowl of turkey soup in no time!
- 1 tablespoon coconut oil
- ½ medium onion, thinly sliced
- 5 ounces shiitake mushrooms, cut in half
- 3 garlic cloves, finely minced
- 1-inch piece of ginger, julienned
- 8 cups homemade turkey stock
- 2 cups shredded cooked turkey meat
- 1 15-ounce can coconut milk
- 3 tablespoons green Thai curry paste
- 2 tablespoons coco aminos (can substitute soy sauce)
- 2 yellow bell peppers, thinly sliced
- 1 pint of cherry tomatoes
- 3 cups of bean sprouts
- Juice from 1 lime, about 2 tablespoons
- Salt to taste (see notes)
- Cilantro, to garnish
- Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the shiitake mushrooms and cook for 5 minutes. Add the garlic and ginger and cook for 1 minute more.
- Add the turkey stock, shredded turkey, coconut milk, curry paste, and coco aminos and bring the pot to a boil. Reduce the heat and simmer for 5 minutes.
- Add the bell peppers and cherry tomatoes to the pot and let them simmer for 1 minute. Remove the pot from the heat and add the bean sprouts and lime juice.
- Season to taste with salt then garnish with cilantro.
The amount of salt you need will depend on how much salt you added to your turkey stock. I typically add at least 2 teaspoons, but often more. Start with 1 and work your way up.
If you prefer, you can chop the onions, peppers, and bean sprouts.