Thai Coconut Turkey Soup

Thai Coconut Turkey Soup

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2-4 servings 1x


Turn your leftover turkey into the most delicious turkey soup you will ever eat. Once you make turkey soup this way you’ll never make it any other way again.



  • A small splash of oil
  • 1 onion, sliced thin
  • A big handful of shiitake mushrooms, cut in half
  • 3 cloves of garlic, finely minced
  • 1 inch piece of ginger, julienned
  • A handful of cherry tomatoes
  • 4 cups turkey stock (can substitute chicken stock)
  • 1 cup shredded cooked turkey (or chicken) meat
  • 1/2 cup canned coconut milk
  • 1 1/2 tablespoons good quality green Thai curry paste*
  • 1 tablespoon soy sauce
  • 1 bell pepper
  • 2 handfuls of sprouts
  • Salt to taste
  • A small handful of cilantro
  • Optional: a good squirt of sriracha


  1. Heat oil in a large pot over medium high heat. Add onions and cook till they begin to soften. Add shiitake mushrooms and cook for about 5 minutes, or until they are soft. Add garlic, ginger and cherry tomatoes and cook for 1 more minute.
  2. Add turkey stock, turkey meat, coconut milk, good quality curry paste* and soy sauce. Bring to a boil then reduce to a simmer for 2 minutes.
  3. Remove from heat and add bell pepper and sprouts.
  4. Taste and add salt as necessary. (If you’ve made your own turkey stock and haven’t salted it you will need to add a fair bit here.)
  5. Pour into large bowls and garnish with cilantro and optional sriracha.


*I always use Amoy or Mei Jin Thai curry pastes and both are excellent.

The only brand that I have tried but wouldn’t recommend for this recipe is Thai Kitchen as it is spicy but not very flavourful.