Creamy Thai Turkey Soup
A rich and comforting coconut milk soup made with tender turkey, Thai red curry, vegetables, and fresh lime.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef’s knife
Ingredients
Soup Base
- 2 cups cooked turkey shredded or cubed
- 1 can coconut milk full-fat
- 4 cups chicken or turkey broth
- 2 tbsp red curry paste
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cup mushrooms sliced
- 1 cup bell peppers sliced
- 1 cup carrots thinly sliced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp lime juice fresh
Instructions
- Heat oil in a large pot over medium heat and sauté onion until soft.
- Add garlic and ginger and cook until fragrant.
- Stir in red curry paste and cook for 1–2 minutes.
- Add broth and vegetables and simmer until tender.
- Stir in turkey and coconut milk and simmer gently.
- Season with fish sauce, sugar, and lime juice.
- Garnish with herbs and serve hot.
Notes
Adjust spice and acidity to taste. Excellent for using leftover turkey.