Thai Turkey Soup
User Reviews
4.9
Thai Turkey Soup
Description
The Thai Turkey Soup blends sautéed onions and garlic with Thai red curry paste to build a fragrant base. The addition of chicken broth, water, lime juice, turkey, rice noodles, and red bell pepper creates a hearty main, simmered gently with creamy coconut milk to mellow and enrich the broth. Fresh herbs—basil, cilantro, and scallions—are stirred in last to add brightness and aroma, while lime wedges provide a fresh citrus note at the table.
The soup balances savory, spicy, and tangy flavors and incorporates tender turkey chunks with tender rice noodles for texture. It is served immediately to retain the freshness of the herbs and noodles, offering a satisfying bowl for cooler days or when you want a soup with a gentle heat and layered flavors.
Notes indicate that red curry paste heat level varies by brand and additional spices like grated ginger or sriracha can be added to increase spiciness. Rice noodles come in different sizes; thicker noodles work well here. Coconut milk choice affects broth thickness; a richer brand is recommended.
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
- lime juice of 1/2 lime
- 2 cups turkey cooked
- ounces rice noodles see note
- 1 red bell pepper chopped
- 1 (13.5 ounce) coconut milk can, full-fat
- 1 handful basil torn/chopped, to taste, fresh
- 1 handful cilantro chopped, to taste, fresh
- 1 handful scallions to taste, chopped
- salt to taste
- black pepper to taste
- lime for serving, wedges
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
- The recipe serves 4-6 people and uses Thai Kitchen red curry paste, which is mild compared to some spicier brands.
- To increase heat, add grated ginger, sriracha, or chili paste to taste.
- Rice noodles vary by brand and thickness; thicker (about 3 mm) noodles are preferred.
- Choose a coconut milk brand with richer consistency to avoid a watery soup, such as Thai Kitchen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 27g | 42% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 36mg | 12% |
| Sodium | 937mg | 39% |
| Potassium | 602mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1144IU | 23% |
| Vitamin C | 58mg | 64% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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