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!
Ingredients
- 1 tablespoon coconut oil
- ½ medium onion (thinly sliced)
- 5 ounces shiitake mushrooms (cut in half)
- 3 cloves garlic (finely minced)
- 1 inch piece of ginger (julienned)
- 8 cups homemade turkey stock
- 2 cups shredded cooked turkey meat
- 15 ounce can coconut milk
- 3 tablespoons green Thai curry paste
- 2 tablespoons coco aminos (can substitute soy sauce)
- 2 yellow bell peppers (thinly sliced)
- 1 pint cherry tomatoes
- 3 cups bean sprouts
- Juice from 1 lime (about 2 tablespoons)
- Sea salt to taste (see notes)
- Cilantro (to garnish)
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Season to taste with salt then garnish with cilantro.