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Thai Turkey Soup

A creamy, spicy, and comforting Thai red curry soup using leftover cooked turkey or chicken. Loaded with rice noodles and veggies, ready in under 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Fusion, Thai
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil or coconut oil
  • 1 small onion diced
  • 1 large red bell pepper sliced thin
  • 1 tbsp fresh ginger minced
  • 3 cloves garlic minced
  • 3-4 tbsp red curry paste adjust to taste
  • 4 cups chicken or turkey broth
  • 1 can (13.5 oz) full-fat coconut milk
Add-ins & Garnish
  • 2-3 cups cooked turkey shredded (leftovers)
  • 4 oz rice noodles vermicelli or pad thai width
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice freshly squeezed
  • 0.25 cup cilantro chopped, for garnish
  • 2 stalks green onions sliced, for garnish

Equipment

  • Large Soup Pot or Dutch Oven
  • Knife and Cutting Board
  • Ladle

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion and red pepper for 3-5 minutes until softened.
  2. Add minced garlic, ginger, and red curry paste. Stir constantly for 1-2 minutes until fragrant.
  3. Pour in the broth and coconut milk. Stir to dissolve the paste. Bring to a simmer.
  4. Stir in fish sauce and brown sugar. Simmer for 5-10 minutes.
  5. Add the shredded cooked turkey and rice noodles. Cook for 3-5 minutes until noodles are tender and turkey is hot.
  6. Remove from heat and stir in fresh lime juice.
  7. Serve immediately topped with cilantro, green onions, and extra lime wedges.

Notes

If expecting leftovers, cook noodles separately and add to individual bowls to prevent them from getting soggy in storage.