Thai Coconut Turkey Soup Recipe
Thai Coconut Turkey Soup is the most delicious way to turn your turkey dinner leftovers into something special. It's made with coconut milk and Thai 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!
Ingredients
- 1 tablespoon coconut oil
- ½ medium onion, chopped
- 5 ounces shiitake mushrooms, cut in half
- 3 cloves garlic, finely minced
- 1 inch piece of ginger, julienned
- 4 cups homemade turkey stock
- 2 cups shredded cooked turkey meat
- 15 ounce can coconut milk
- 3 tablespoons Thai curry paste, red or green
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce, optional - see notes
- 1 teaspoon sea salt, see notes
- 2 bell peppers, thinly sliced into 2-inch lengths
- 1 pint cherry tomatoes, see notes
- 3 cups bean sprouts
- Juice from 1 lime, about 2 tablespoons
- Cilantro, to garnish
Instructions
- Heat the coconut 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 an additional minute.1 tablespoon coconut oil, ½ medium onion, 5 ounces shiitake mushrooms, 3 cloves garlic, 1 inch piece of ginger
- Add the turkey stock, shredded turkey, coconut milk, curry paste, soy sauce, salt and, if using, fish sauce. Bring the pot to a boil, then reduce the heat and simmer, uncovered, for 5 minutes4 cups homemade turkey stock, 2 cups shredded cooked turkey meat, 15 ounce can coconut milk, 3 tablespoons Thai curry paste, 2 tablespoons soy sauce, 1 teaspoon sea salt, 1 tablespoon fish sauce
- Add the bell peppers and cherry tomatoes to the pot and let them simmer for 1 minute. Remove the pot from the heat and stir in the bean sprouts and lime juice.2 bell peppers, 1 pint cherry tomatoes, 3 cups bean sprouts, Juice from 1 lime
- Taste and add more salt to make the flavors pop, if you'd like. Garnish with cilantro.Cilantro
Notes
Salt: The amount of salt you need will depend on the stock and salt you use, and personal preference. I always use homemade turkey stock and typically use at least 2 teaspoons. Start with 1 and work your way up.
Fish sauce: This ingredient adds a wonderful flavor, without making the soup taste fishy. If you have some in your fridge, I encourage you to add it!
Cherry tomatoes: I like to leave them whole, both for convenience and because I love the juicy pop they make when I eat them. But when they are cooked, they are very hot, so be careful. You can lice them in half, if you prefer.
Serving: This soup is wonderful served on its own, but it's also delicious (and a little more filling) with a scoop of cooked vermicelli rice noodles added to the bowl.
Serving: 1 serving = ¼ of the recipe, Calories: 472kcal, Carbohydrates: 41g, Protein: 33g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 1006mg, Potassium: 1315mg, Fiber: 4g, Sugar: 16g, Vitamin A: 2525IU, Vitamin C: 152mg, Calcium: 77mg, Iron: 4mg