Thai Turkey Soup

4.85 from 58 votes

This Thai turkey soup recipe is irresistibly flavorful with a creamy coconut curry broth. It's really easy to make and the tastiest way to use up leftover turkey!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Thai

Keyword: Thai turkey soup

Servings:

Author: Natasha Bull

Ingredients

1 tablespoon olive oil
1/2 medium onion chopped
3 cloves garlic minced
3 heaping tablespoons Thai red curry paste
4 cups chicken broth
2 cups water
Juice of 1/2 lime
2 cups cooked turkey
7 ounces rice noodles see note
1 red bell pepper chopped
1 (13.5 ounce) can full-fat coconut milk
1 handful fresh basil torn/chopped, to taste
1 handful fresh cilantro chopped, to taste
1 handful chopped scallions to taste
Salt & pepper to taste
Lime wedges for serving

Instructions

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 bell 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. Season with salt & pepper as needed and serve immediately with lime wedges.

Notes

Serves 4-6.
I use Thai Kitchen red curry paste, and it isn't particularly spicy. Some brands are spicy, however. Want to make this spicier? Add some grated ginger, sriracha, and/or chili paste.
Rice noodles come in a variety of brands and package sizes, so you don’t have to be super precise with the weight as you may need to use only part of a package. I buy the thicker ones (3 mm) vs. the super fine ones that are almost like angel hair pasta. I like to buy Thai Kitchen’s stir fry noodles when I can find them.
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.

Nutrition