Thai Turkey Soup
Natasha Bull @saltandlavender https://www.saltandlavender.com/thai-turkey-soup/
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 tablespoon Thai red curry paste
- 4 cups chicken broth
- 2 cups water
- ½ juice of lime
- 2 cups cooked turkey
- 7 ounces rice noodles
- 1 red bell pepper chopped
- 1 can full-fat coconut milk
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh cilantro chopped
- Scallions chopped, to taste
- ▢Lime wedges for serving
Chop the onion, red pepper, basil, cilantro, and scallions.
Sauté the onion in the olive oil in a large soup pot for 5 minutes over medium-high heat.
Add the garlic and curry paste and cook for 30 seconds.
Stir in the chicken broth, water, lime juice, turkey, rice noodles, and red pepper. Increase the heat to high and bring to a boil.
Reduce the heat to medium-low, stir in the coconut milk, and let the soup simmer for 10 minutes.
Stir in the basil, cilantro, and scallions.
- Serves 4-6.
- Want to make this spicier? Add some grated ginger, sriracha, and/or chili paste.
- If you want this to be saltier, try a bit of soy sauce or just adding some regular salt.
- I used half a package of Thai Kitchen stir fry rice noodles (not the super thin ones) for this soup. You could add the whole package, but keep in mind it'll soak up the soup broth faster, so you may need to add more broth, especially if you reheat it.
- I used Thai Kitchen red curry paste and coconut milk. I recommend their coconut milk because it's not too watery unlike some other brands I've tried.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Keyword Leftover turkey soup
