Thai Coconut Turkey Soup Recipe
User Reviews
4.9
Thai Coconut Turkey Soup Recipe
Description
The Thai Coconut Turkey Soup Recipe highlights a blend of coconut milk, green Thai curry paste, and homemade turkey stock providing a rich yet balanced base. Shredded turkey and shiitake mushrooms simmer with onion, garlic, and ginger to build depth of flavor. Fresh yellow bell peppers and cherry tomatoes add subtle sweetness and vibrant color, while bean sprouts stirred in last maintain their crunch. Lime juice lends acidity that brightens the creamy broth. This soup suits colder days when a warm, nourishing bowl is welcome.
The textures range from tender turkey and softened mushrooms to crisp fresh bean sprouts, which enhance the mouthfeel. The moderately spicy curry paste infuses the broth without overwhelming, supported by the natural savoriness of turkey stock and umami notes from coco aminos or soy sauce. Cooking in stages builds layers of flavor through caramelizing onions and mushrooms then combining the liquids and seasonings.
This versatile soup works well as a light lunch or an easy dinner starter. Garnishing with fresh cilantro adds herbal brightness. It pairs nicely with plain rice or crusty bread when a fuller meal is needed. Adjusting the level of salt is important as the broth saltiness varies depending on the turkey stock preparation.
Start with less salt and add gradually, especially since homemade turkey stock varies widely. Thinly slicing vegetables helps them cook evenly and release flavor into the broth. This recipe efficiently uses cooked turkey leftovers, transforming them into a comforting and aromatic dish.
Ingredients
- 1 tablespoon coconut oil
- ½ medium onion thinly sliced
- 5 ounces shiitake mushrooms cut in half
- 3 cloves garlic finely minced
- 1 inch ginger julienned, piece
- 8 cups turkey stock homemade
- 2 cups turkey cooked, shredded
- 15 ounce coconut milk can
- 3 tablespoons green Thai curry paste
- 2 tablespoons coco aminos can substitute soy sauce
- 2 yellow bell pepper thinly sliced
- 1 pint cherry tomato
- 3 cups bean sprout
- lime about 2 tablespoons, juice from 1
- salt see notes, sea salt, to taste
- cilantro to garnish
Instructions
- Heat the 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 1 minute more.
- Add the turkey stock, shredded turkey, coconut milk, curry paste, and coco aminos and bring the pot to a boil. Reduce the heat and simmer for 5 minutes.
- Add the bell peppers and cherry tomatoes to the pot and let them simmer for 1 minute. Remove the pot from the heat and add the bean sprouts and lime juice.
- Season to taste with salt then garnish with cilantro.
Notes
- Adjust the amount of salt to your taste since homemade turkey stock saltiness can vary.
- Thinly slicing onions, bell peppers, and bean sprouts helps them cook evenly and blend into the soup.
- Using cooked shredded turkey makes this a great recipe to repurpose leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 473kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 1623mg | 68% |
| Potassium | 1320mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 2593IU | 52% |
| Vitamin C | 153mg | 170% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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