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Thai Coconut Turkey Soup Recipe
Thai Coconut Turkey Soup is the most delicious way to turn your turkey dinner leftovers into something special. It's made with a coconut milk and Thai green curry broth and loaded with shredded turkey, shiitake mushrooms, yellow peppers, and noodle-like bean sprouts. And taking only 25 minutes to make, you'll be sitting down to a delicious bowl of turkey soup in no time!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 473 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
- 1 1 tablespoon coconut oil
- ½ ½ medium onion thinly sliced
- 5 5 ounces Shiitake mushrooms cut in half
- 3 3 cloves garlic finely minced
- 1 1 inch piece of ginger julienned
- 8 8 cups homemade turkey stock
- 2 2 cups shredded cooked turkey meat
- 15 15 ounce Can coconut milk
- 3 3 tablespoons green Thai curry paste
- 2 2 tablespoons coco aminos can substitute soy sauce
- 2 2 yellow bell peppers thinly sliced
- 1 1 pint cherry tomatoes
- 3 3 cups bean sprouts
- juice from 1 lime about 2 tablespoons
- sea salt to taste see notes
- 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.
Cup of Yum
Notes
- The amount of salt you need will depend on how much salt you added to your turkey stock. I typically add at least 2 teaspoons, but often more. Start with 1 and work your way up.
- If you prefer, you can chop the onions, peppers, and bean sprouts.
Nutrition Information
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
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
1623mg
(68%)
Potassium
1320mg
(38%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
2593IU
(52%)
Vitamin C
153mg
(170%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 473
% 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.