A ladleful of coconut turkey soup coming out of the pot.

Thai Coconut Turkey Soup

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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