Thai Turkey Soup Recipe

Whip up this flavorful Thai Turkey Soup with rice noodles, coconut milk, and fresh herbs. Perfect for a quick, hearty dinner or lunch, this recipe combines spicy red curry paste with creamy textures and vibrant vegetables. Ideal for using leftover turkey or customizing with your favorite proteins, it’s a versatile dish packed with protein, healthy veggies, and bold Thai-inspired flavors. Ready in 30 minutes, this easy soup is perfect for weeknights or meal prep.

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, shredded or chopped
• 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 or chopped, to taste
• 1 handful fresh cilantro, chopped, to taste
• 1 handful chopped scallions, to taste
• Salt & pepper, to taste
• Lime wedges, for serving

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Instructions

1. Sauté Aromatics: Heat the olive oil in a large soup pot over medium-high heat. Add the onion and sauté for about 5 minutes until softened. Add the garlic and red curry paste, stirring for 30 seconds until fragrant.
2. Build the Base: Pour in the chicken broth, water, and lime juice. Stir in the cooked turkey, rice noodles, and red bell pepper. Increase the heat to high and bring the mixture to a boil.
3. Simmer the Soup: Reduce the heat to medium-low and stir in the coconut milk. Let the soup simmer gently for 10 minutes, allowing the flavors to meld and the noodles to cook through.
4. Finish with Fresh Herbs: Stir in the basil, cilantro, and scallions. Taste and season with salt and pepper as needed.
5. Serve: Ladle the soup into bowls and serve with lime wedges on the side for an extra citrusy kick.

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Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
• Comforting and Flavorful: Combines creamy coconut milk, spicy curry paste, and fresh herbs for a rich, Thai-inspired experience.
• Versatile: A great way to use up leftover turkey or substitute with chicken.
• Nutritious: Packed with lean protein, fresh vegetables, and aromatic spices.

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Tips

• Cooking the Noodles: For best results, cook the rice noodles separately if you plan to save leftovers. This prevents them from becoming mushy.
• Adjust Spice Level: Add more or less curry paste to control the heat. For extra spice, include a chopped chili or chili flakes.
• Herb Freshness: Add fresh herbs just before serving to maintain their vibrant flavor and color.

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Variations and Substitutions

• Protein Options: Replace turkey with shredded chicken, shrimp, or tofu for a different twist.
• Vegetables: Add mushrooms, spinach, zucchini, or carrots to make it heartier.
• Noodles: Swap rice noodles with udon, soba, or egg noodles if preferred.
• Broth Base: Use vegetable broth for a vegetarian version and omit the turkey.

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FAQs

1. Can I make this soup ahead of time?
Yes! Prepare the soup base and store it in the refrigerator for up to 3 days. Add noodles and fresh herbs just before reheating and serving.

2. Is this soup freezer-friendly?
The base (without the noodles and fresh herbs) can be frozen for up to 3 months. Thaw, reheat, and add noodles and herbs when ready to serve.

3. How can I make this soup less spicy?
Reduce the amount of red curry paste or choose a mild version. Adding extra coconut milk can also balance out the heat.

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Serving

Serve this Thai turkey soup hot with lime wedges for squeezing over the top. Pair it with crusty bread, steamed rice, or a side of spring rolls for a complete meal.

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Suggestions

• Toppings: Garnish with crushed peanuts or sesame seeds for added crunch.
• Accompaniments: Pair with Thai iced tea or fresh cucumber salad for a refreshing side.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid overcooking the noodles.